Mala sauce is a popular Chinese condiment that combines a variety of spices with chili peppers and Sichuan peppercorns for a fiery flavor. It’s common practice in Chinese cooking to season a wide range of foods with this savory, sweet, and fiery sauce. We’ve included a recipe for homemade mala sauce so you can try it out yourself.

Why You’ll Love This Recipe

• It’s savory and salty with just a touch of sweetness, and it’s really tasty.
• It doesn’t take long to put together and has a low barrier to entry.
• You may serve it with everything from noodles to rice to dumplings.
• A wonderful Asian twist to any dish.

What Does Mala Sauce Taste Like?

A variety of spices are combined to give mala sauce its unique flavor, which is described variously as savory, sweet, and spicy. Sichuan peppercorn, chili peppers, garlic, ginger, and other components like soy sauce, sesame oil, and sugar are common examples of these spices. The Sichuan peppercorn gives it a numbing quality, and the garlic and chili peppers give it a sharp, spicy taste.

Mala Sauce Ingredients

• Sichuan Peppercorn. This mala sauce wouldn’t be the same without the distinctive taste and spice contributed by these dried peppercorns. Their one-of-a-kind taste combines citrus with herbs and just a touch of heat. Peppercorns added to the sauce without first being roasted will impart little to no flavor.
• Chili Peppers. This is what gives the mala sauce its fiery flavor. There are many different kinds of chili peppers that may be utilized, thus the level of heat can be adjusted accordingly. Fresh chili peppers can be substituted for their dried counterparts.
• Garlic. The mala sauce’s robust taste comes from the garlic used in its preparation. In order to preserve the garlic’s taste, add it to the sauce at the very end of cooking.
• Sesame Oil. When added to the sauce, the earthy aroma and flavor of sesame oil really shine. Heat it until it releases its aroma, then stir it into the sauce.
• Soy Sauce. Mala sauce gets its saltiness from soy sauce. It’s best to add it at the end of cooking time so that its full taste may be preserved.
• Sugar. The sauce would be lacking without the sugar to sweeten it and counteract the other flavors. To avoid making the sauce excessively sugary, add it right before serving.
• Vegetable Oil. The use of vegetable oil makes the dish more decadent and facilitates the blending of flavors. To get the most out of its aromatic qualities, it should be added to the sauce right away and warmed.

Is Mala Sauce Vegan?

Mala sauce is not suitable for vegans since it often contains animal ingredients like pig, fish, or chicken broth. Vegetable broth or the omission of these components will make it suitable for vegans.

Is Mala Sauce Gluten-Free?

Since soy sauce and other gluten-containing components are common in mala sauce, it is not gluten-free. Using gluten-free soy sauce and other gluten-free ingredients, you may make this dish gluten-free.

Is Mala Sauce Spicy?

The amount of spiciness in mala sauce varies from recipe to dish. Depending on how many chili peppers and Sichuan peppercorns you use, this sauce may be rather fiery.

How To Make Mala Sauce

• Toast the Sichuan peppercorns in a small skillet over medium heat for 2-3 minutes, stirring regularly, until aromatic.
• Warm the vegetable oil in a large saucepan over medium heat.
• Cook, stirring often, until the chili peppers, garlic, and toasted Sichuan peppercorns are aromatic about 5 minutes.
• Stir in the sesame oil, soy sauce, and sugar until well blended.
• Reduce the heat to low and continue to whisk often until the sauce thickens about 10 minutes.
• Serve right away.

What To Do With Mala Sauce?

• Sichuan Dry-Fried Green Beans. Green beans are a staple of Sichuan cuisine, and here they are cooked in oil in a wok until they are crisp and tender. Then, for an added rush of heat and flavor, they are tossed in a mala sauce that has been prepared with chile oil, Sichuan peppercorns, garlic, and ginger.
• Eggplant With Mala Sauce. A mala sauce of chile oil, doubanjiang (spicy bean paste), garlic, ginger, and scallions is mixed with stir-fried eggplant slices in a wok. With mala sauce, the end product is savory, smokey, and somewhat spicy.
• Mala Hot Pot. Mushrooms, tofu, and fishballs are just some of the ingredients in this traditional Chinese hot pot simmered in a delicious mala sauce. Mala sauce gets its added flavor and heat with chile oil, Sichuan peppercorns, garlic, and ginger.
• Mala Fried Rice. Jasmine rice is the foundation of this warming meal, and it is stir-fried in a mala sauce of chile oil, Sichuan peppercorns, garlic, and ginger. You may make it a full dinner by adding your preferred toppings, such as meat, fish, or veggies.
• Mapo Tofu. Firm tofu cubes form the foundation of this famous Sichuan meal, which is then stir-fried in a mala sauce of chile oil, doubanjiang (spicy bean paste), garlic, ginger, and scallions. The end product is an excellent complement to mala sauce because of its savory, spicy, and somewhat sweet flavor profile.

Recipe Variations

• Green Chili Mala Sauce. This sauce is a flavor bomb, thanks to the combination of green chili peppers, garlic, ginger, and Sichuan peppercorns.
• Sesame Mala Sauce. Sesame oil, garlic, ginger, and Sichuan peppercorns are whipped together into a thick and aromatic sauce.
• Spicy Mala Sauce. To give any meal a little more fire, try this sauce made with a combination of chili peppers, garlic, ginger, and Sichuan peppercorns.
• Peanut Mala Sauce. Spicy and sweet flavors mingle together in this smooth peanut sauce.
• Black Bean Mala Sauce. Black beans, garlic, ginger, and Sichuan peppercorns come together in this flavorful sauce.
• Sweet & Sour Mala Sauce. Vinegar, sugar, garlic, ginger, and Sichuan peppercorns combine to create a sweet and sour sauce.
• Coconut Mala Sauce. Made with coconut milk, garlic, ginger, and Sichuan peppercorns, this sauce is one of a kind in terms of flavor.

How To Store Mala Sauce?

• In The Fridge. There are only a few basic processes involved in storing mala sauce. To begin, get a jar or any other type of container with a tight-fitting cover. Verify that the container has a clean, tightly fastened lid. The mala sauce should then be added to the jar or container. A sauce’s volume may increase when frozen, so be sure to leave enough headspace while storing it. Put the sauce’s expiration date and the date it was kept on the label of the jar or container. Store the jar or container for up to two weeks in the fridge.
• In The Freezer. Mala sauce may also be frozen without any trouble. To begin, you’ll need something suitable for the freezer, such as a container or bag with a good seal. To be safe, wash it and let it dry. The mala sauce is then poured into the bag or container. Leave some headspace at the top of the bag or container for the sauce to expand into as it freezes. At last, write the date you froze it and the sauce’s use-by date on the container or bag. Bags and containers can be frozen for up to six months for long-term storage.

Mala Sauce Nutrition Facts

Amount Per Serving

• Calories 152
• Total Fat 15.6g
• Cholesterol 0mg
• Sodium 38.7mg
• Total Carbohydrate 5.5g
• Sugars 0.6g
• Protein 1.2g

Nutrition Facts Source: Source