Whisk the sauce again, then pour it into the saucepan.
Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
Use the sauce immediately, for example, in a stir-fry or as a dip for summer rolls. \\Or let it cool completely and pour the sauce into a clean jar. |

• 1/2 cup (120 ml) vegetable broth
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1/2 tsp sesame oil
• 1/4 tsp red pepper flakes or less/more to taste
• 1/4 tsp smoked paprika
• 1 tbsp cornstarch (*see notes)
• 1/2 tsp Szechuan peppercorns or black peppercorns
• 2 tsp Chinese rice wine or dry sherry
• For The Pan:
• 1/2 tbsp vegetable oil (*see notes)
• 4 tsp fresh garlic minced (4 garlic cloves)
• 2 tsp fresh ginger minced

1. Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
2. Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
3. Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
4. Use the sauce immediately, for example, in a stir-fry or as a dip for summer rolls. Or let it cool completely and pour the sauce into a clean jar.