Sauce Szechuan

Menu Part: 
Sauce
Cuisine Type: 
Asian
Serves: 
12 pounds

This sauce complements many dishes and allows you to adjust the heat as needed.

Ingredients

2 ½ cups salad oil
3 lb. diced yellow onion, unpeeled
9 ½ oz. garlic minced water pack
6 ½ oz. gingerroot
1 ¼ oz. dried red peppers
2 ½ cups white sherry
2 ½ cup white vinegar
3 cups ketchup
2 ½ cups white granulated sugar

Steps

  1. Rehydrate chilies in just enough hot water to cover, placing weight on top of chilies to keep submerged in water until softened, about 10 minutes.
  2. Pull away caps of peppers and discard water.
  3. In kettle, place oil, rehydrated chilies, onions, garlic and ginger. “Fry” ingredients over medium heat for 10 to 15 minutes, or until tender.
  4. Add sherry, ketchup, vinegar and sugar; stir well. Simmer an additional 10 to 15 minutes.
  5. Turn off heat and blend product with stick blender until all peppers have been puréed. Seeds will still be visible.
Source: University of Illinois at Urbana-Champaign

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources