Sichuanese Stir-fry Sauce

Back in 2013, while traveling in South-West China I first tasted a discovered the numbing delights of a Sichuan peppercorn. Six years later I saw the most amazing Sichuan pepper tree growing in Martin Crawford’s forest garden in South-West England! And I took some peppercorns, with the idea that one day I’d have Irish Sichuan Peppercorns available to my CSA members. And today is that day! In 2024 we had 18 peppercorns; in 2025 we had around 30; and this year we have enough for a little harvest for each of our CSA members households. What a day!

And here is a lovely thing to do with those Sichuan peppercorns.

Makes around 100ml (enough for noodles or stir-fries for 4 people)

5 - 10 Sichuan peppercorns, crushed (depending on how strong you want it)
2 tablespoons tahini
2 tablespoons light soy sauce
2 tablespoons chilli oil (or sunflower oil with chilli flakes or fresh chilli added if you’d prefer)
1 tablespoon peanut butter (ideally crunchy)
1 tablespoon black rice vinegar
2 teaspoons dark brown sugar

1) Crush the Sichuan peppercorns. I just crush them fresh in a pestle and mortar - but you can use dried ones if you don’t have your own tree!

2) Mix all the other ingredients together in a jar and shake vigorously (with the lid on) to mix well.

3) Use as a dressing for stir-fries, roasted veg or noodle dishes. It’s so good!