Szechuan Sauce

  • Yield:.5 cups
  • Time:
    7 mins show details
Tags: Chinese, Szechuan, salty, spicy, umami, condiment, sauce

Ingredients

  • ½ teaspoon
    Szechuan peppercorns or black peppercorns
  • ¼ cup
    soy sauce
  • 3 tablespoons
    honey
  • 1 tablespoon
    sesame oil
  • 1 tablespoon
    rice wine vinegar
  • 1 tablespoon
    Chinese cooking wine (shaoxing) or mirin optional
  • 3
    garlic cloves, finely minced
  • 2 teaspoons
    ginger paste
  • 1 tablespoon
    garlic chili paste or 1 teaspoon chili flakes
  • ½ teaspoon
    Chinese Five Spice
  • 2 teaspoons
    corn starch optional
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Equipment

  • Skillet
  • Whisk

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Preparation

  1. 2 mins

    Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.

  2. 5 mins

    Place all ingredients in a medium bowl or small jar and whisk until well combined.

  3. If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.

  4. If using as a marinade, forgo the cornstarch and make sure to season what you are marinating with salt. The marinade alone will probably not be salty enough.

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