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! Keeps for 10 days in the fridge!
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. 😉
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.
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