Szechuan Sauce - The Recipe Exchange

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or more for sweeter
1 tablespoon chili garlic sauce
1/2 tablespoon ground ginger fresh minced ginger is good, too
1 teaspoon garlic powder fresh minced garlic is good, too
1 teaspoon sriracha or more to taste
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock

OPTIONAL INGREDIENTS:
1-2 tablespoons cornstarch optional, for thickening
1/4 – 1/2 teaspoon szechuan peppercorns lightly toasted and ground (or to taste – or use black peppercorns instead)
1/2 – 1 teaspoon Chinese 5 spice

Directions

Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you’d like.

Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.

If you’d like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.

Cool and serve.