Description
A bold, numbing-spicy Szechuan-style sauce perfect for stir-fries, dipping, and marinades.
Ingredients
- ¼ cup soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1–2 Tbsp chili garlic sauce or Sriracha
- 2 Tbsp brown sugar or honey
- ½ tsp garlic powder
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes
- ½ tsp ground Szechuan peppercorns (toasted & crushed)
- Optional: 1–2 Tbsp chicken stock
- Optional: 1 Tbsp cornstarch + 2 Tbsp water (for thickening)
Instructions
- Toast peppercorns in a dry skillet until fragrant, then grind into powder :contentReference[oaicite:0]{index=0}.
- Whisk soy sauce, vinegar, sesame oil, chili garlic sauce, sugar, garlic powder, ginger, pepper flakes, peppercorns, and stock (if using) in a small saucepan.
- Heat over medium until it simmers.
- For a thicker sauce, whisk cornstarch slurry and simmer 2–3 more minutes until glossy :contentReference[oaicite:1]{index=1}.
- Taste and adjust sweetness, heat, or tang.
- Remove from heat and cool slightly before serving or storing.
Notes
- Toasting peppercorns enhances their floral aroma :contentReference[oaicite:2]{index=2}.
- Use sesame oil for authentic depth; neutral oil if unavailable :contentReference[oaicite:3]{index=3}.
- Sauce keeps well refrigerated up to 4 days; thicker versions hold better when chilled :contentReference[oaicite:4]{index=4}.
- Customize heat by adjusting chili garlic sauce and red pepper flakes.