Toast the peppercorns (Szechuan peppercorns – if you cannot find some, use black or red peppercorns or red pepper flakes) in a dry pan on medium heat for about 5 minutes. Stir them occasionally to evenly toast the peppercorns. Once they’re fragrant, grind them in a spice grinder (or coffee grinder) until a fine powder. Sift the Szechuan powder in a fine-mesh sieve to make sure no big pieces are left in the powder.
Make a slurry with the corn-starch.
In a saucepan, mix water, soy sauce, sesame oil, ginger paste, minced garlic and salt. Turn the stove to medium heat until the mix starts bubblingOn medium heat, allow to simmer for some minutes Next, simply add all the ingredients, except the slurry, to a saucepan over medium heat
After that, whisk and simmer until well combined on medium heat
After cooking the stir fry sauce for a few minutes, whisk the slurry into the mixture. Also, make sure to stir slowly and constantly, until it thickens. This will take 3-4 minutes.
When done, remove from heat and let it cool to serve as a dipping sauce or use it as a stir fry sauce immediately
Add in your sesame seeds or chilli flakes for garnishing.