This sauce can be mild or super hot. Break one or two of the chillies for extra heat. Szechuan peppercorns are easily available in Asian stores or online. You can use the peppercorns in other Szechuanese dishes. If you can’t get hold of the peppercorns, you can get a good-quality chilli oil to finish the dish where you are using this sauce. You can make this sauce with just red pepper flakes and black pepper as well. Try this sauce with my crispy cauliflower, noodles, crispy tofu or a vegetable stir-fry.
Note: If you cannot find Szechuan peppercorns, substititute a mixture of red pepper flakes and crushed black peppercorns.
Recipe and photo from Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press, LLC