Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/4 teaspoon Sichuan peppercorn powder
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon sriracha or chili paste
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons green onions chopped
Instructions
- In a small saucepan, heat the sesame oil over medium heat. Add garlic, ginger, and Sichuan peppercorn, sautéing until fragrant, about 1 to 2 minutes.
- Stir in soy sauce, rice vinegar, sugar, and sriracha. Bring the mixture to a simmer.
- Dissolve cornstarch in water to make a slurry. Pour into the saucepan, stirring continuously until the sauce thickens, about 1 to 2 minutes. Remove from heat and stir in the green onions.
