Authentic Sichuan Málà Sauce

| Prep Time | Cook Time | Yield |

| --- | --- | --- |

| 10 mins | 15 mins | 1 Cup |

### Ingredients

* **3 tbsp** Sichuan peppercorns (red for aroma, green for intense numbing)

* **½ cup** Dried red chilies (such as Facing Heaven chilies)

* **½ cup** Neutral oil (peanut, canola, or rapeseed)

* **2 tbsp** Doubanjiang (Sichuan chili bean paste)

* **1 tbsp** Ginger, minced

* **1 tbsp** Garlic, minced

* **1 tbsp** Soy sauce

* **1 tbsp** Chinkiang vinegar (black rice vinegar)

* **1 tsp** Sugar

* **1 tsp** Sesame oil

### Instructions

1. **Toast & Grind:** In a dry pan over low heat, toast the Sichuan peppercorns until fragrant. Grind them into a coarse powder using a mortar and pestle or spice grinder.

2. **Prep Chilies:** Snip the dried chilies in half and shake out the seeds (optional, but reduces heat). Soak them in hot water for 10 minutes to soften, then drain well.

3. **Fry Aromatics:** Heat the neutral oil in a wok over medium heat. Add the doubanjiang and fry for 1 minute until the oil turns bright red. Add the minced ginger, garlic, and rehydrated chilies. Sauté for another 2-3 minutes until very fragrant.

4. **Simmer:** Add the ground Sichuan peppercorns, soy sauce, black vinegar, and sugar. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld and the oil to infuse.

5. **Finish:** Remove from heat and stir in the sesame oil. Allow the sauce to cool completely.

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> **Storage:** Transfer to a sterilized jar. It will keep in the refrigerator for up to **one month**. The flavor actually improves after a few days!