Amazing and Authentic Szechuan Sauce Recipe! Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef! Healthier than store-bought versions with no preservatives or msg, It is gluten-free adaptable and vegan! Can be made in 5 minutes flat and keeps for 10 days in the fridge!
Here’s an amazingly delicious and authentic recipe for Szechuan Sauce that we’ve been using ever since our trip to Shanghai a few years ago!
I’m a huge fan of Szechuan Sauce but hate all the preservatives, sugars and msg that go into store-bought versions, so we make our own at home. So fast and easy!
This version of Szechuan Sauce is FULL of flavor and can be made very spicy or kept very mild. It has a multitude of uses, but mainly we’ve been using it for quick and easy stir fry or as a marinade for meat or tofu. You’ve seen a version of it in the Sheet Pan Szechuan Chicken and Brussel Sprouts recipe a while back and so many of you have commented on the recipe, I thought it deserved a post of its own!
This version of Szechuan Sauce has Szechuan Peppercorns in it – but if you don’t have them, don’t fret! Just use black pepper or peppercorns!
The Szechuan peppercorns give the sauce a really authentic “zingy-ness” that is hard to replicate, but it also tastes just fine without!
Wonderful for meal prep, you can use this scratch-made sauce in this flavorful stir-fry as well!
Always remember to go lightly at first with Szechuan peppercorns they are definitely an acquired taste, perfumy and complex, while having a unusual numbing effect on the tongue. Some people looooooove this. Some do not. The best thing to do is just try one! We all taste things differently!
When I first tried Szechuan peppercorns, I have to admit, I was not a fan. But after I went to China, and had them in moderate doses, I actually grew to love them. So be sure start conservatively! Remember you can always just plop one in your mouth to get the gist of it. 😉
Whether you add the Szechuan peppercorns or not, the Szechuan Sauce is still delicious and worth making so I hope you give it a try. It’s especially great on tofu – either baked or crispy pan seared!
Szechuan Sauce
AMAZING Authentic Szechuan Sauce! Use as an easy delicious stir-fry sauce or flavorful marinade – preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! Keeps for 10 days in the fridge!
- Prep Time: 10
- Total Time: 10
- Yield: ½ cup 1x
- Category: sauce, condiment
- Method: Whisked
- Cuisine: Chinese
Ingredients
- ½ –1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
- 1/4 cup soy sauce ( of GF Liquid Aminos)
- 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 (like 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, see notes.
Instructions
- 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 teaspoons cornstarch.
- 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 making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. 😉
Notes
Makes a little over ½ a cup and will keep for 10 days in the fridge.
If you prefer a thicker sauce when stir-frying, add corn starch.
Szechuan Peppercorns add a unique flavor, but using too much will overpower. If unfamiliar, start with ½ teaspoon. If you’ve never tired one, just plop one in in your mouth and taste it. It has a very strong perfumy flavor and numbing effect on the tongue, adding interesting complexity! A little goes a long way. This may be very pleasant, or very unpleasant to you. This, for me was an acquired taste. You can absolutely leave these out and sub black peppercorns.
Keywords: how to make szechuan sauce, szechuan sauce recipe, szechwan sauce, authentic szechuan sauce, szechuan stir fry sauce, stir fry sauce, chinese stir fry sauce,
Recipe looks amazing! Before I make this I wanted to clarify something. In the recipe itself, it calls for, 3 tablespoons honey, maple syrup, coconut sugar and brown sugar? 3 TBSP of each?
No just pick one. 3 Tablespoons total of one type of sweetener.
I lived in New York City in the late 1980’s and I had unforgettable memories of the delicious Szechuan Broccoli in Garlic Sauce that one could find all over the city at that time. For decades, I searched cookbooks and then all over the internet to find a good Szechuan sauce recipe — and have not liked a single one — until yours. Your recipe is absolutely WONDERFUL and has filled a huge gap in my repertoire. I can’t thank you enough for developing it and sharing it. This sauce is so superb that I made it two nights in a row. I’m just thrilled and grateful for this recipe. It has become a permanent member of my top favorite recipes of all time. Thank you!
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Yay!!! Im so glad you like this one. Happy you found it! Thanks for the comment and rating!
Loved this! Made it with black peppercorns because I couldn’t find szechuan peppercorns. I’m ording some tonight. Can’t wait to try it again with the szechuan.
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So glad you liked it Darla!
So good! Use this on so many things.
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Hands-down the best szechuan sauce I’ve ever made. Bought the szechuan peppercorns on amazon like you said and this was EPIC!
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Hands-down, the best stir-fry sauce I’ve ever made. Everyone raved.
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Made as stated, adding the cornstarch. Bought the Szechuan peppercorns ( ordered on line) and I’m never using store bought again. Fantastic!
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I freakin’ LOVE this. Use it to marinade chicken and in quick stir-frys.
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This looks sooo good!! Thank you so much for your detailed breakdown, and for sharing! I was just wondering – do you have any familiarity with freezing this, if I wanted to make a larger batch and keep it for longer? 🙂
I haven’t tried~ please let me know how it goes if you do! Thanks
My young adult daughter flipped when I made this sauce with noodles for her.
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I have ground Szechuan pepper. How should I substitute it? it doesn’t seem to have much flavour if I just put some on my tongue
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Yes, start with a little less (to be safe) and add more to taste. If it is older, you may want to dry toast it in a pan on the stove first, to bring out the flavor?
I used dark soy sauce because that’s what I have in the cupboard and 1/2 a teaspoon of ground Szechuan pepper. it was fantastic. thank you very much
Easy and delicious. Will make again!
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Love the flavor of this sauce. Perfect for quick stir-fry with out all the add preservatives. Simple yet full of flavor.
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This szechuan sauce has just the perfect balance, plus the addition of szechuan peppercorns was a nice touch. I’ve made it both ways- with and without the peppercorns, and both turned out good.
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This sauce rocks! It pops with flavor. I made this sauce for a stirfry last night, so I thickened it slightly with cornstarch, as suggested – it pefectly coated the chicken, broccoli, bell peppers, and other veggies. I did not have Szechuan peppercorns but will get those for the next batch. This will definitely work into my family’s meal rotation. Thanks so much!
Awesome to hear Tommy! Glad you enjoyed it!