Szechuan Sauce
- Yield:.5 cups
- Time:7 mins show details
Ingredients
- ½ teaspoonSzechuan peppercorns or black peppercorns
- ¼ cupsoy sauce
- 3 tablespoonshoney
- 1 tablespoonsesame oil
- 1 tablespoonrice wine vinegar
- 1 tablespoonChinese cooking wine (shaoxing) or mirin optional
- 3garlic cloves, finely minced
- 2 teaspoonsginger paste
- 1 tablespoongarlic chili paste or 1 teaspoon chili flakes
- ½ teaspoonChinese Five Spice
- 2 teaspoonscorn starch optional
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Equipment
- Skillet
- Whisk
Preparation
- 2 mins
Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
- 5 mins
Place all ingredients in a medium bowl or small jar and whisk until well combined.
If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.
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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