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Orange Sesame Szechuan Stir-frying Sauce

What you need: 

1/2 cup veggie broth
1-2 Tablespoons rice vinegar/ rice wine
1-2 Tablespoons light soy sauce
1 teaspoon grated orange zest
1 teaspoon sesame seeds
1/2 teaspoon sesame oil
1 fresh red chili, finely chopped/ 1/2 -1 teaspoon red pepper flakes
thickener: 2 teaspoons arrowroot plus 1 Tablespoons water

What you do: 

Combine all sauce ingredients. In a separate bowl, mix well cornstarch and water to make slurry. Add to sauce.
Toward the end of your cooking time, add to your stir-fry...coat and toss for about 1-2 minutes.

Preparation Time: 
5 minutes
Cooking Time: 
Recipe Category: 


This is tasty but it needed something else.  I added some garlic but it needed more broth or soy sauce, imo.  Very orange-y tasting though and nice for something different!


Great sauce.  My husband used it to scam me into eating what was otherwise just spaghetti and frozen vegetables.  I can't wait to try it on something that's actually good!


This sauce rocked my punk rock socks.

I used this sauce with a stir-fry of seitan, snow peas, julienned carrot and daikon radish, seasoned with fresh ginger and garlic, with some chopped scallions tossed in at the end. All of this goodness was served over rice noodles.

Small change: I toasted the sesame seeds and sprinkled them over each serving instead of adding them to the sauce. I also added a teeny pinch of sea salt to the sauce.

Tiny embellishment: I garnished each serving with orange wedges (in the same manner as lime wedges with Pad Thai).

Thanks for sharing - I've been sort of blah on stir-fry lately, due to a slump in the sauce department, and this was just the thing I needed. Plus... orange zest? Yum.

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