This savory Asian fusion sauce is fast and easy to make. The flavor is smooth and sophisticated and tastes like you simmered it all day. Serve with Five-Spice Sheet Pan Supper, or slather it on ribs. How will you serve it? Let me know in the comments below.

Ingredients:

2 teaspoons toasted sesame oil

1 clove garlic

¼ cup (60 ml) reduced sodium soy sauce

1 tablespoon water

½ teaspoon Sichuan peppercorns

2 tablespoons peanut butter

1 tablespoon red miso paste

1 tablespoon molasses

2 teaspoons rice vinegar

1 teaspoon off-the-hook hot sauce

¼ teaspoon Chinese Five Spice Powder

⅛ teaspoon freshly ground black pepper

Preparation:

1.) Heat the sesame oil in a small saucepan over medium heat. Finely mince the garlic and add it to the pan. Cook until the garlic is fragrant and barely starting to brown. Reduce heat to medium-low.

2.) Grind the Sichuan peppercorns. I used a mortar & pestle, but you can use a pepper grinder if you prefer. Add it to the garlic and oil.

3.) Add the remaining ingredients and whisk to combine.

4.) Cook, stirring frequently, until sauce is thickened, about 5 to10 minutes.