Szechuan Sauce

• 0.5–1 tsp. Szechuan peppercorns
• 0.25 cup soy sauce
• 3 Tbsp. honey
• 1 Tbsp. sesame oil
• 1 Tbsp. rice vinegar
• 1 Tbsp. Chinese Shaoxing cooking wine )
• 3 garlic cloves, finely minced
• 2 tsp. fresh ginger, finely minced
• 1 Tbsp. sambal oelek or chili garlic paste
• 0.5 tsp. Chinese five spice powder
• 2 tsp. corn starch

Toast the szechuan peppercorns in a hot skillet over medium heat for a minute or two, then crush them in a spice grinder or mortar and pestle.

If you want a thickened dipping sauce, put everything in a small pan and add a tsp. or so of corn starch and simmer for a minute.

If not, just use the sauce as is.

It won't keep in the fridge for too long, but it will freeze just fine.