Schezuan Sauce
(Serves 2)
1 tsp Szechuan peppercorns, ground
¼ cup soy sauce
3 tblsp honey
1 tblsp sesame 0il
1 tblsp rice wine vinegar (or black vinegar)
1 tablespoon Mirin
3 garlic cloves, finely minced, use a garlic paste
2 tsp ginger, finely minced, or use ginger paste
1 tblsp Sambal Oelek (garlic chili paste)
½ tsp Chinese five spice
3 teaspoons cornstarch
NOTES:
Mix all the ingredients together in a small sauce pan or skillet.
Slowly bring to a boil which will very quickly thicken the sauce, be prepared to take it off the heat when the consistency you want is achieved.
