Szechuan Sauce

A tangy and sweet sauce that tastes great with almost any dish. It may have become famous from a cartoon, but its flavor is unforgettable.


Units Scale
  • 1 1/2 c water
  • 1/2 c light soy sauce
  • 2 tbsp ginger paste
  • 1 tbsp minced garlic
  • 1/4 tsp sesame oil
  • Pinch of salt
  • 2 tbsp cornstarch
  • 7 tbsp granulated sugar
  • 1/4 tsp ground Szechuan peppercorns
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander powder
  • 3 tbsp rice vinegar
  • 1 tsp apple cider vinegar
  • Juice of half a lime


  1. Toast the Szechuan peppercorns over medium heat in a pan for about 5 minutes, or until fragrant. Use a spice or coffee grinder to grind the peppercorns. Sift the ground peppercorns to take out any big chunks of peppercorn.
  2. Heat 1 cup of water, soy sauce, ginger paste, minced garlic, soy sauce and a pinch of salt on medium heat in a saucepan. Bring it to a slight boil, or until it starts bubbling. Reduce to a simmer and let it cook for 12 minutes. Place a lid on the pan and let it simmer for another 12 minutes.
  3. Strain the sauce and pour it back into the pan.
  4. To make a cornstarch slurry, mix the cornstarch in ½ cup of water. Add the slurry, sugar, ground Szechuan, pepper, and coriander powder. Similar to the previous step, bring to a bubble, then bring it back down to a simmer for 3 minutes. Take the sauce off the stove, remove the lid, and let it rest for another 3 minutes.
  5. Pour in the vinegar and fresh lime juice. Wait until it cools completely, give it a good stir, then enjoy!