Authentic Szechuan Sauce

An Authentic Szechuan Sauce Recipe. Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef!  Healthier than store-bought versions with no preservatives or msg, It is gluten-free adaptable and vegan.


  • ½ –1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
  • 1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see notes.
  • 3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar (or black vinegar)
  • 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
  • 3 garlic cloves, finely minced (use a garlic press)
  • 2 teaspoons fresh ginger, finely minced ( or use ginger paste)
  • 1 tablespoon garlic chili paste (or  sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
  • ½ teaspoon Chinese Five Spice
  • optional- 2-3 teaspoons corn starch, to thicken, see notes.


  • 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.