Szechuan Stir-Fry Sauce

Ingredients

• 1/2 cup cup low-sodium soy sauce
• 1/4 cup cup chicken stock
• 2 tablespoons Chinese black vinegar
• 2 tablespoons brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon Szechuan peppercorns, toasted and ground
• 1 tablespoon chili garlic sauce
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 scallions, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons water

Method

1. 1

   Toast the Szechuan peppercorns in a dry 9-inch skillet over medium heat for 1 to 2 minutes, until fragrant, then grind to a coarse powder.

   1:00 · Toast peppercorns
2. 2

   In a 6-quart saucepan, whisk together the soy sauce, chicken stock, black vinegar, brown sugar, sesame oil, ground Szechuan peppercorns, chili garlic sauce, garlic, and ginger.

3. 3

   Bring the mixture to a simmer over medium heat, stirring occasionally, for about 3 minutes.

   3:00 · Simmer sauce
4. 4

   In a small bowl, stir together the cornstarch and water to form a slurry, then whisk it into the simmering sauce.

5. 5

   Continue simmering, whisking frequently, until the sauce thickens enough to coat a spoon, about 2 minutes.

   2:00 · Thicken sauce
6. 6

   Remove from heat, stir in the sliced scallions, and let cool slightly before using or storing in a sealed jar.