- 1 tbsp Sichuan peppercorns, optional
- 1 cup avocado, vegetable, canola, or peanut oil – divided
- 2 large shallots, chopped
- 2 tbsp soy sauce
- 2 tbsp toban djan, Chinese chili bean sauce
- 1/2 cup red pepper flakes for the mild version or Thai chili flakes for the spicy version
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- small pinch of Chinese five spices, optional
- 1 tsp msg, optional
- Toast Sichuan peppercorn in a dry wok or pan for 45 seconds to 1 minute over medium heat. Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
- Heat a wok over medium-low to medium heat, add 1/4 cup of oil, and chopped shallot. Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
- Add soy sauce around edge of the wok so that it will give nice smokey flavor. Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes.
- Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg, and Sichuan pepper corn. Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then store in an air tight container. Keep it in a room temperature is fine and it will last 15 days. Enjoy!
If you want more oil, you can add additional 1/2 cup more oil to this recipe.
- Cook Time: 10 minutes