Ingredients:

  • 1/4 cup Chinkiang Black Vinegar
  • 3 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Shaoxing Wine
  • 2 tbsp Brown Sugar
  • 1 tsp Toasted Sichuan Peppercorns, finely ground
  • 1 tbsp Chili Garlic Sauce
  • 1/2 cup Low-Sodium Chicken Broth
  • 1 tbsp Cornstarch
  • 1 tbsp Cold Water

Instructions:

  1. Toast peppercorns. Place 1 tsp toasted Sichuan peppercorns in a dry pan over low heat until fragrant and slightly smoky.
  2. Grind spice. Pulse the toasted peppercorns in a spice grinder or use a mortar and pestle until they become a fine powder.
  3. Combine liquids. Whisk 1/4 cup Chinkiang Black Vinegar, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 2 tbsp Shaoxing wine in a bowl.
  4. Add sweeteners. Stir in 2 tbsp brown sugar and 1 tbsp chili garlic sauce until the sugar mostly dissolves.
  5. Whisk broth. Pour in 1/2 cup low sodium chicken broth and add the ground peppercorns.
  6. Prep slurry. In a separate tiny bowl, mix 1 tbsp cornstarch with 1 tbsp cold water until a smooth white liquid forms.
  7. Heat wok. Bring your stir fry ingredients to temp, then pour the sauce mixture over the protein.
  8. Thicken sauce. Pour the slurry into the bubbling sauce while stirring constantly.
  9. Final glaze. Cook for 1-2 minutes until the sauce turns translucent and glossy.
  10. Check consistency. The sauce should coat the back of a spoon and not run off immediately.