Cooked - Authentic Szechuan Sauce

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Authentic Szechuan Sauce

1.0

½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)

¼ cup soy sauce ( of Gluten-Free Liquid Aminos) see notes.

3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)

1 tablespoon sesame oil

1 tablespoon rice wine vinegar (or black vinegar)

1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)

3 garlic cloves, finely minced (use a garlic press)

2 teaspoons fresh ginger, finely minced ( or use ginger paste)

1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes

½ teaspoon Chinese Five Spice

Optional- 2-3 teaspoons corn starch, to thicken

Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
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 2-3 teaspoons cornstarch. Try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry for a bit of heat, right before adding the Szechuan Sauce. Do not eat the chilies. 😉
If using as a marinade, forgo the cornstarch and make sure to season what you are marinating (chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
If using as a dipping sauce, place in a small saucepan, whisking in 2-3 teaspoons cornstarch to thicken, and bring to a simmer for 1 minute.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇨🇳Chinese

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 81 weeks ago

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