Suan Ni Wei

Name: Suan Ni Wei
Total time: PT0D0H0M
Yield: makes 1 1/3 Cups
Ingredients: 1 ⁄ 3 cup dark soy sauce; 1 ⁄ 3 cup light brown sugar; 1 ⁄ 2 tsp. crushed fennel seeds; 1 ⁄ 2 tsp. Sichuan peppercorns; 1 (½"-piece) ginger, unpeeled and crushed; 1 stick cinnamon; 1 star anise; 6 cloves garlic; 1 ⁄ 4 cup chile oil; 2 tbsp. dark sesame oil; 2 ⁄ 3 cup water

Serves
makes 1 1/3 Cups

ANDRE BARANOWSKI

This spicy-sweet Sichuanese sauce, adapted from Fuchsia Dunlop's Land of Plenty (W. W. Norton & Co., 2003), is delicious with a stir-fry of ground pork and noodles. It first appeared in our November 2014 issue with the story The Glories of Garlic.

Ingredients

¹⁄₃ cup dark soy sauce
¹⁄₃ cup light brown sugar
¹⁄₂ tsp. crushed fennel seeds
¹⁄₂ tsp. Sichuan peppercorns
1 (½"-piece) ginger, unpeeled and crushed
1 stick cinnamon
1 star anise
6 cloves garlic
¹⁄₄ cup chile oil
2 tbsp. dark sesame oil
²⁄₃ cup water

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Instructions

Step 1

Bring water, dark soy sauce, light brown sugar, fennel seeds, Sichuan peppercorns, ginger, cinnamon, and star anise to a simmer in a 1-qt. saucepan; cook 2 minutes. Let cool, then strain. Mash garlic into a paste and add to pan with chile oil and sesame oil.

Bring water, dark soy sauce, light brown sugar, fennel seeds, Sichuan peppercorns, ginger, cinnamon, and star anise to a simmer in a 1-qt. saucepan; cook 2 minutes. Let cool, then strain. Mash garlic into a paste and add to pan with chile oil and sesame oil.