I never thought I could feel romantic about a sauce, but I guess I’m all about proving myself wrong. I’m downright mushy about this Chinese-inspired spicy, salty, sour taste explosion. Oh, how I swoon for this Sichuan ginger scallion sauce!
The sauce was missing something… sassy.
I paired the original version of this sauce with pan seared blacktail venison steaks at my first legit dinner party in Vancouver. The oily, fatty, complex flavours really complemented the lean Gulf Islands deer that I hunted the previous season, but I couldn’t help but think that the sauce was missing something… sassy.
I kept thinking about the sauce until a few weeks ago, when I was eating ma po tofu. I finally realized that the pleasing mouth-numbing sensation of Sichuan peppercorns would go perfectly well with the character of this sauce. Eureka!
In between the discover and now, I feel like I’ve eaten a full litre of this sauce. I hope that isn’t true, but I kind of suspect it is. I hope you don’t tell anyone that I said that.
I’m fully confident that you’ll like this Sichuan ginger scallion sauce as much as me. Okay, maybe not as much as me, but I’m two steps away from marrying it, so you should probably take that into consideration…
Note: You can buy Sichuan peppercorns at almost any Asian grocery store. If you’re located in Vancouver, BC, you can find them in the spice section of T&T. Opt for the pricey ones that smell like the corner of Hastings and Cambie street – they’re more potent.
Sichuan Ginger Scallion Sauce Recipe
2 c. high smoke point oil, like grapeseed
4 bunches of green onions (scallions), chopped
8” piece of ginger, peeled and minced
2 pinches of salt
4 tbsp soy sauce
4 tbsp rice vinegar
1-4 tsp Sichuan peppercorns
- Heat the oil in a saucepan until almost smoking
- Put the green onions, ginger, and Sichuan peppercorns in a heatproof bowl and pour the hot oil over top, stirring gently until combined
- Pour in the soy sauce, rice vinegar, and salt, stir, and adjust to taste