Szechuan Sauce

Name: Szechuan Sauce
Prep time: 10 min
Total time: 10 min
Yield: .5 Cup
Ingredients: 1 tablespoon Szechuan Peppercorns; ¼ cup Soy Sauce; 2 tablespoons Honey; 1 tablespoon Sesame Oil; 1 tablespoon Rice Vinegar; 1 tablespoon Mirin; 3 Garlic Cloves; 2 teaspoons Fresh Ginger; 2 tablespoons Chili Paste; ½ teaspoon Chinese Five Spice; 2 teaspoons Corn Starch

by phonicflies

Yield:.5 Cup
Time:
10 mins show details
10 mins active / -- passive

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

5 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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