Servings: 0
Ingredients
- 1 ½ cups of water
- ½ cup of water
- ⅛ tsp of salt
- 1 tbsp of lime juice
- 1 tbsp of apple cider vinegar
- 3 tbsp of rice vinegar
- ¼ tsp of sesame oil
- 1 tbsp of minced garlic
- 2 tbsp of ginger paste
- 2 tbsp of cornstarch
- ¼ tsp of black pepper
- ¼ tsp of coriander
- ¼ tsp of ground Szechuan peppercorns
- 7 tbsp of granulated sugar
Instructions
- We have to start by preparing the peppercorns and toasting about 2 tablespoons of them in a frying pan. Sauté peppercorns for about 5 minutes on medium heat, cooking until they have started to darken and released a fragrant scent.
- Use a spice grinder to grind up the toasted peppercorns and then sift through a mesh strainer. This gets rid of the big pieces. You can also use a mortar and pestle or coffee grinder for this part.
- To make a sauce, mix together soy sauce, 1 cup of water, ginger, salt, garlic, and sesame oil.
- Cook in a sauce pan over medium heat until your mixture starts to bubble. Then, reduce the heat and allow to simmer for about 10 minutes. At that point, cover your pan and allow to steep for an additional 12 minutes.
- Pour the sauce through a mesh strainer and then put the strained sauce into your saucepan once more.
- Mix together the remaining half cup of water and two tablespoons of cornstarch and stir until a slurry is formed. Add the slurry to the saucepan and add in sugar, peppercorns, coriander and black pepper.
- Heat the sauce over medium heat until it begins to bubble. From there, lower the heat and allowed to simmer for about three minutes. This should thicken the sauce, and once it is thick enough, remove the sauce from the stove and allow it to cool for three minutes without the lid on.
- Once the sauce has cooled for a few minutes, you can add in the lime juice and vinegar and stir well. Allow the sauce to cool completely before serving. The sauce can be stored in the refrigerator for up to three weeks. Be sure to stir the sauce before serving.