Szechuan Sauce

  • Yield:.5 Cup
  • Time:
    10 mins show details

Ingredients

  • 1 tablespoon
    Szechuan Peppercorns
  • ¼ cup
    Soy Sauce, or Tamari (GF)
  • 2 tablespoons
    Honey, or Coconut Nectar (V)
  • 1 tablespoon
    Sesame Oil
  • 1 tablespoon
    Rice Vinegar
  • 1 tablespoon
    Mirin
  • 3
    Garlic Cloves, Minced
  • 2 teaspoons
    Fresh Ginger, Minced
  • 2 tablespoons
    Chili Paste
  • ½ teaspoon
    Chinese Five Spice
  • 2 teaspoons
    Corn Starch, Slurried with some water
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Preparation

  1. 5 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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