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Spicy Sichuan Marinade

A bold, fiery marinade inspired by the flavors of Sichuan cuisine. Perfect for meats, tofu, and vegetables, this recipe brings the signature numbing heat of Sichuan peppercorns with layers of savory depth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Marinade
Cuisine: asian, Chinese
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 tablespoons chili paste doubanjiang or sambal oelek
  • 1 tablespoon chili oil with flakes
  • 2 teaspoons Sichuan peppercorns toasted and ground
  • 1 tablespoon honey or brown sugar
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon sesame oil
  • Optional: sliced green onions or extra chili flakes for garnish

Method
 

  1. Toast Sichuan peppercorns in a dry skillet until fragrant, then grind them into a coarse powder.
  2. In a mixing bowl, whisk together soy sauce, rice vinegar, Shaoxing wine, chili paste, chili oil, and honey.
  3. Add garlic, ginger, sesame oil, and the ground Sichuan peppercorns. Stir until well combined.
  4. Use immediately as a marinade for meats, tofu, or vegetables.
  5. Marinate for at least 30 minutes (up to overnight for meats) before cooking.

Notes

  • Adjust the chili paste and chili oil to control the spice level.
  • A small touch of sweetness balances the bold flavors.
  • Works well for grilling, stir-frying, or roasting.