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Szechuan Sauce

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

5 from 15 reviews

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!

Scale

Ingredients

  1. ½1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
  2. 1/4 cup soy sauce ( of GF Liquid Aminos) see notes.
  3. 3 tablespoonhoney (or sub maple syrupcoconut 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 (like 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.

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