Servings: 1 jar
Calories: 153kcal
Ingredients
- 1 tablespoon Sichuan peppercorns
- 59 ml light soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon black rice vinegar
- 1 tablespoon Shaoxing wine
- 3 cloves garlic cloves, minced
- 1 tablespoon sambal oelek
- 0.5 teaspoon Chinese five-spice powder
- 1 pinch salt
Procédé
- Toast the Sichuan peppercorns in a dry wok over medium heat for 1-2 minutes, until very fragrant.1 tablespoon Sichuan peppercorns
- Crush with a mortar (or use any method you like; no judgment).
- Whisk all ingredients together in a bowl.59 ml light soy sauce, 3 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon black rice vinegar, 1 tablespoon Shaoxing wine, 3 cloves garlic cloves, minced, 1 tablespoon sambal oelek, 0.5 teaspoon Chinese five-spice powder, 1 pinch salt
- Transfer to a jar and refrigerate.
Notes
Keeps for up to 10 days in the refrigerator.
Nutrition
Calories: 153kcal | Féculents: 29g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3474mg | Potassium: 235mg | Fiber: 1g | Sugar: 23g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg
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