1/2 –1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see notes.
3/4 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
1/2 teaspoon Chinese Five Spice
optional- 2-3 teaspoons corn starch, to thicken
heat szechwan peppercorns in a skillet till fragrant, place in a bowl with all the other ingredients, mix.
