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    Home » Fresh and Healthy » Authentic Szechuan Sauce

    Mar 29, 2019 71 Comments ★★★★★ 4.9 from 31 reviews

    Authentic Szechuan Sauce

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    Authentic Szechuan Sauce! Use as 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! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

    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! 

    Amazing and Authentic Szechuan Sauce! Use as a flavorful stir-fry sauce for veggies or noodles, or use it as a 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!

    Authentic Szechuan Sauce! Use as easy delicious stir-fry sauce or flavorful marinade - gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

    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!

    Spicy Szechuan Sauce -an easy delicious stir-fry sauce and flavorful marinade, infused with the flavors of China! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce

    Wonderful for meal prep, you can use this scratch-made sauce in this flavorful stir-fry as well!

    Authentic Szechuan Sauce! Use as 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! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

    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!

    Authentic Szechuan Sauce! Use as 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! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

    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. 😉

     Authentic Szechuan Sauce! Use as 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! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

    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 tofu or crispy tofu!

     

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    Amazing Szechuan Sauce! Use as 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! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

    Szechuan Sauce

    ★★★★★ 4.9 from 31 reviews
    • Author: Sylvia Fountaine
    • Prep Time: 10
    • Total Time: 10 minutes
    • Yield: ½ cup
    • Category: sauce, condiment
    • Method: Whisked
    • Cuisine: Chinese
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    Description

    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!


    Ingredients

    1. ½ –1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
    2. 1/4 cup soy sauce ( of GF Liquid Aminos) see notes.
    3. 3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
    4. 1 tablespoon sesame oil
    5. 1 tablespoon rice wine vinegar (or black vinegar)
    6. 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
    7. 3 garlic cloves, finely minced (use a garlic press)
    8. 2 teaspoons fresh ginger, finely minced ( or use ginger paste)
    9. 1 tablespoon garlic chili paste (or  sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
    10. ½ teaspoon Chinese Five Spice
    11. optional- 2-3 teaspoons corn starch, to thicken, see notes.

    Instructions

    1. Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
    2. 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 ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
    5. 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.

    Using Tamari Soy Sauce will make this way too salty! Stick with regular.

    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,

    Did you make this recipe?

    Tag @feastingathome on Instagram and hashtag it #feastingathome

    Sylvia Fountaine, Feasting at Home Blog

    Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

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    Categories: Asian Recipes Tags: chinese, marinade, sauce, stir fry recipes

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    Comments

    1. Nelly says

      April 10, 2021 at 9:44 pm

      I tried this sauce with the Szechuan tofu and veggies recipe, also by Sylvia, and it was incredible. The two pair so well together and I’m sure this sauce tastes just as well separate! Thank you Sylvia!

      ★★★★★

      Reply
    2. Louise says

      April 03, 2021 at 5:29 am

      Im out of cornstarch, but I do have some tapioca starch laying around. Do you think I could use that?

      Reply
      • Sylvia Fountaine | Feasting at Home says

        April 03, 2021 at 8:12 am

        I have never tried that, so not sure Louise- sorry!

        Reply
    3. Nick says

      March 11, 2021 at 9:28 am

      Do you toast the regular peppercorns or is that step just for the Szechuan variety?

      Reply
      • Sylvia Fountaine | Feasting at Home says

        March 11, 2021 at 4:59 pm

        I would toast. 🙂

        Reply
    4. Juli says

      March 09, 2021 at 9:23 am

      My fiancé and I LOVE this recipe on pan fried tofu in our fresh spring rolls.

      As far as how long it “keeps” in the fridge… why only 10 days? With the salt from the soy sauce, wouldn’t the garlic and ginger preserve for a few weeks at least? I thought it may be out of an abundance of caution but wanted to ask anyway.

      The real reason I’m asking… my partner wants to eat this meal once a week (and I’m on board! So many veggies with a cabbage slaw, raw peppers and avocados, etc.) but making the sauce each week could be a time-suck in our teeny kitchen.

      Thank you so much for posting and I’ll hope to hear back 🙂

      Reply
      • Sylvia Fountaine | Feasting at Home says

        March 10, 2021 at 8:28 am

        I hear you! It was out of caution. I haven’t tried keeping it longer, but you are right I think it would be fine.

        Reply
    5. Nick says

      March 07, 2021 at 12:56 pm

      Do you use garlic chili paste or just the regular chili paste that you have linked?

      Can’t wait to try this!

      Reply
      • Sylvia Fountaine | Feasting at Home says

        March 08, 2021 at 8:21 am

        You can use either- I prefer garlic chili paste and I updated the link to reflect. 😉

        Reply
    6. David says

      February 17, 2021 at 10:25 am

      Does this marinade go well with pork tenderloin?

      Reply
      • Sylvia Fountaine | Feasting at Home says

        February 18, 2021 at 7:16 am

        I don’t see why not!

        Reply
    7. Karen says

      February 12, 2021 at 9:55 am

      Hi Sylvia, ive noticed that your recipie says msg free. Just out of curiosity, whats the problem with msg? Is it bad for you?
      Thanks a lot!

      Reply
      • Sylvia Fountaine | Feasting at Home says

        February 12, 2021 at 11:21 am

        Some people get headaches from it. I don’t know that it is “bad” or “good”, some people just have a reaction from it.

        Reply
    8. Ingrid says

      February 01, 2021 at 4:39 pm

      Perfect!

      ★★★★★

      Reply
    9. Mark says

      January 14, 2021 at 11:33 am

      Great sauce! I made it with maple syrup and used it on some crisp tofu. Once again I learned that I absolutely hate tofu. With that said however, I will be using this sauce on a big wok of stir-fried vegetables soon. Thanks, it’s a winner. The tofu…not so much. 😉

      ★★★★★

      Reply
    10. Monica A. says

      January 12, 2021 at 2:31 pm

      Very yummy and spicy! We all loved it! I made the sauce in a stir fry with turkey kilbasa, squash, zucchini, and onions.

      ★★★★★

      Reply
    11. Jen says

      January 10, 2021 at 5:55 pm

      This is fabulous sauce.
      Since I’m not too keen on Chinese Five-Spice but I recognize its value in Chinese cooking, I decreased the amount to ⅛ teaspoon and really like just the hint of it.
      I will definitely make this again.
      Thank you!

      ★★★★★

      Reply
    12. Shawn says

      December 31, 2020 at 5:24 pm

      I always eat the chilis. I’m not sure why you tell people not to.

      Reply
    13. Christine Cousineau says

      November 29, 2020 at 2:30 pm

      Love this recipe. Made it less spicy and it had so much flavour.

      ★★★★★

      Reply
    14. Melissa says

      November 20, 2020 at 10:16 am

      If you make this, make sure to wear gloves when working with the chiles 😉

      Reply
    15. Daliah Galvin says

      November 16, 2020 at 9:34 pm

      I recently got a spice grinder and wanted to make my own Chinese Five spice blend and was looking for more recipes to utilize both the blend and my leftover Szechuan peppercorns – this sauce was absolutely DELICIOUS!!! Layers upon layers of fragrant flavor

      ★★★★★

      Reply
      • Sylvia Fountaine says

        November 17, 2020 at 10:49 am

        yay! Glad you liked it!

        Reply
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    Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
    Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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