Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
1
Low
Nutrition per serving
Calories70.3 kcal (4%)
Total Fat7.3 g (10%)
Carbs1.1 g (0%)
Sugars0.8 g (1%)
Protein0.3 g (1%)
Sodium307.3 mg (15%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
Instructions
Step 1
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.
Step 2
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.
Step 3
Add braggs liquid aminos around the 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.
Step 4
Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, 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!
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