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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

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: ½ cup 1x
  • Category: sauce, condiment
  • Method: Whisked
  • Cuisine: Chinese
  • Diet: Vegan


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!


Units Scale
  1. 1/21 teaspoon Szechuan Peppercorns (or sub black peppercorns)
  2. 1/4 cup soy sauce ( of Gluten-Free 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. 1/2 teaspoon Chinese Five Spice
  11. optional- 2-3 teaspoons corn starch, to thicken


  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 2-3 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. 😉
  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 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.


Makes a little over ½ a cup and will keep for 7 days in the fridge.

Using Tamari Soy Sauce will make this way too salty! So either Stick with regular or Gluten-free Liquid Aminos. Or dilute Tamari: use 2 1/2 tablespoons tamari and 1 1/2 tablespoons water.

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.


  • Serving Size:
  • Calories: 88
  • Sugar: 6.5 g
  • Sodium: 83.7 mg
  • Fat: 6.8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7.1 g
  • Fiber: 0.1 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

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