SZECHWAN SAUCE

Ingredients

Ingredient Weight Measure Issue
WATER 4-2/3 lbs 2 qts 1 cup
OIL,SALAD 1-7/8 lbs 1 qts
VINEGAR,DISTILLED 2-1/8 lbs 1 qts
SUGAR,GRANULATED 1-3/4 lbs 1 qts
SOY SAUCE 1-7/8 lbs 3 cup
CATSUP 1-5/8 lbs 3 cup
PEPPER,RED,CRUSHED 2/3 oz 1/2 cup
CORNSTARCH 6-3/4 oz 1-1/2 cup
WATER,COOL 2-1/8 lbs 1 qts

Method

1 Combine water, salad oil, vinegar, sugar, soy sauce, catsup, and pepper in steam jacketed kettle or stock-pot; bring to a boil.
Reduce heat and simmer for 5 minutes.
2 Combine water and cornstarch. Blend until smooth. Add to mixture slowly while stirring. Bring to a boil; reduce heat and simmer
for 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Notes
1 This sauce is peppery hot.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
130 cal 13 g 1 g 9 g 0 mg 569 mg 5 mg

Portion

1/3 Cup

Yield

100


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