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Name: Szechuan Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 1teaspoon Szechuan Peppercorns (or sub black peppe; 1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see note; 3 tablespoons honey (or sub maple syrup coconut sugar, brown sugar or sugar alternative); 1 tablespoon sesame oil; 1 tablespoon rice wine vinegar (or black vinegar); 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both opt; 3 garlic cloves finely minced (use a garlic press); 2 teaspoons fresh ginger finely minced ( or use ginger paste); 1 tablespoon garlic chili paste (or sambal oelek) more for more; 1/2 easpoonChinese Five Spice; optional- 2-3 teaspoons corn starch to thicken

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INGREDIENTS

1/2 1teaspoon Szechuan Peppercorns (or sub black peppe
1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see note
3 tablespoons honey (or sub maple syrup ; coconut sugar, brown sugar or sugar alternative)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar (or black vinegar)
1 tablespoon Chinese cooking wine (shaoxing) or mirin (both opt
3 garlic cloves finely minced (use a garlic press)
2 teaspoons fresh ginger ; finely minced ( or use ginger paste)
1 tablespoon garlic chili paste (or sambal oelek) more for more
1/2 easpoonChinese Five Spice
optional- 2-3 teaspoons corn starch ; to thicken

INSTRUCTIONS

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.

NOTES

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Szechuan Sauce

1/2 1teaspoon Szechuan Peppercorns (or sub black peppe
1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see note
3 tablespoons honey (or sub maple syrup coconut sugar, brown sugar or sugar alternative)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar (or black vinegar)
1 tablespoon Chinese cooking wine (shaoxing) or mirin (both opt
3 garlic cloves finely minced (use a garlic press)
2 teaspoons fresh ginger finely minced ( or use ginger paste)
1 tablespoon garlic chili paste (or sambal oelek) more for more
1/2 easpoonChinese Five Spice
 optional- 2-3 teaspoons corn starch to thicken

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.

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Nutrition

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Serving Size: 1 (18g)
Recipe Makes: 1

Calories: 123
Calories from Fat: 122 (99%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 5.6g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 16.6mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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