Step 1

Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.

Step 2

Place all ingredients in a medium bowl or small jar and whisk until well combined.

Step 3

If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.

Step 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.

Step 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. 😉