Homemade Szechuan Sauce

This Homemade Szechuan Sauce brings the bold, spicy flavors of Sichuan cuisine right into your kitchen. With a perfect balance of heat from dried red chilies, the savory depth of soy sauce, and a hint of sweetness from sugar, this sauce is versatile enough to elevate stir-fries, grilled meats, or even as a dipping sauce. It’s a delightful blend that respects traditional culinary principles while allowing for a touch of creativity.

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon chili paste (adjust based on heat preference)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon Szechuan peppercorns, toasted and ground
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon scallions, chopped (for garnish)

Instructions:

1. In a medium saucepan, combine soy sauce, rice vinegar, sugar, sesame oil, and chili paste over medium heat.
2. Add minced garlic and ginger, stirring to combine, and bring the mixture to a simmer.
3. Add the ground Szechuan peppercorns, stirring well to incorporate the flavors.
4. Once the sauce is simmering, add the cornstarch mixture to thicken, stirring constantly until the sauce reaches your desired consistency.
5. Remove from heat and let cool slightly. Serve warm or store in an airtight container in the refrigerator for up to two weeks.
6. Garnish with chopped scallions before serving.