szechuan sauce recipe

AMAZING Authentic Szechuan Sauce! Use as an easy delicious stir-fry sauce or flavorful marinade - preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! Keeps for 10 days in the fridge!

Szechuan Sauce

½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)

soy sauce

tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)

sesame oil

tablespoon rice wine vinegar (or black vinegar)

Chinese cooking wine (shaoxing)

garlic cloves, finely minced (use a garlic press)

ginger,

garlic chili paste (like sambal

Chinese Five Spice

corn starch,

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. 😉

This szechuan sauce has just the perfect balance, plus the addition of szechuan peppercorns was a nice touch. I've made it both ways- with and without the peppercorns, and both turned out good.

Love the flavor of this sauce. Perfect for quick stir-fry with out all the add preservatives. Simple yet full of flavor.

I have ground Szechuan pepper. How should I substitute it? it doesn't seem to have much flavour if I just put some on my tongue

My young adult daughter flipped when I made this sauce  with noodles for her.

I freakin' LOVE this. Use it to marinade chicken and in quick stir-frys.

Made as stated, adding the cornstarch.  Bought the Szechuan peppercorns ( ordered on line) and I'm never using store bought again. Fantastic!

Hands-down, the best stir-fry sauce I've ever made. Everyone raved.

Hands-down the best szechuan sauce I've ever made. Bought the szechuan peppercorns on amazon like you said and this was EPIC!

Loved this!  Made it with black peppercorns because I couldn't find szechuan peppercorns.  I'm ording some tonight.  Can't wait to try it again with the szechuan.

Hi I need a information what is the exact difference between schezwan sauce and schezwan chutney, can you please tell me

I lived in New York City in the late 1980's and I had unforgettable memories of the delicious Szechuan Broccoli in Garlic Sauce that one could find all over the city at that time.  For decades, I searched cookbooks and then all over the internet to find a good Szechuan sauce recipe -- and have not liked a single one -- until yours.  Your recipe is absolutely WONDERFUL and has filled a huge gap in my repertoire.  I can't thank you enough for developing it and sharing it.   This sauce is so superb that I made it two nights in a row.  I'm just thrilled and grateful for this recipe.  It has become a permanent member of my top favorite recipes of all time.  Thank you!

I made this today in preparation for tonight’s dinner and it is very good! Thank for posting this recipe, I’ll definitely be using it again. As soon as I tried it, I shared The recipe link with my Dad &amp; friend to try. Thank you!

Hey, I just tried your recipe, with balsamic vinegar and a mix of szechuan and madagascar wild pepper. It was amazing with gyozas. Thanks a lot !

Loved it, very authentic taste even though I had to make a couple of substitutions and omitted the wine.A wonderful meal for was created for valentines day, my wife also enjoyed it very much. Thankyou

I review a lot of recipes/ products and hardly ever give a 5-star rating.  This recipe deserves it!  I changed the recipe slightly because I didn't have 5-spice powder on hand (now on the list for the next Penzeys run), so what I did was warm the mixture a bit, added a dash of cinnamon and a pinch of ground cloves, and a star anise.  I allowed it to sit until the mixture cooled then used about a third of the sauce for a stir fry.  I let the star anise remain in the mixture, in the refrigerator, until I used the rest of it.  Oh, I also subbed dry sherry for the rice wine/ mirin.  This is a great sauce to have on hand for quick dinners, and my husband and I do love stir fry dishes.  THANK YOU!!

Haven’t used in recipe but just made it and it’s delicious!! Ty !!

Fantastic!  Absolutely perfect in my hotpot.

I made the sauce precisely as directed.  On initial tasting, and after 24 hours in the fridge, the overwhelming impression is Chinese 5-Spice.  I'll try it in cooking, but I'm dubious.

As expected, the Five Spice powder was 'way too prominent in the cooked dish.  Recommend omitting it, or reducing amount to something like 1/8 tsp or a pinch.  We found it under-spiced on the pepper side and added chili flakes.  In sum, not bad, but not authentic.

I've made this sauce to substitute a Szechuan garlic paste from a meal kit and not only did my son tell me it tastes exactly the same, I found it delicious by itself. I tripled the recipe, heated it up and  added the cornstarch to it. That makes it the perfect marinating sauce and the leftovers will be stored in the fridge to be used in another stir fry or to flavour leftover meat for my poke bowls :)

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