Authentic Szechuan Sauce
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.9 out of 5 stars
(53)
Ingredients
0 cups
- ½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
- 1/4 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
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Preparation
Step 1
Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
Step 2
Place all ingredients in a medium bowl or small jar and whisk until well combined.
Step 3
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. 😉
Step 4
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.
Step 5
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.
Step 6
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