Make Schezwan Sauce At Home

Schezwan Sauce is a quick and tasty Indo-Chinese sauce recipe. It has a strong taste and a burst of flavors. It is also very pungent. This sauce is served as a condiment with almost every kind of snack.

The use of schezwan sauce enhances the taste and flavor of any dish. Notably, the Chinese dishes like spring rolls, schezwan fried rice, momos, fried chicken, cutlets, noodles, etc., that we like so much to eat.

The critical ingredient of schezwan sauce is dry red chilies. The beautiful color, spice, and hotness of this sauce are mainly due to these. Kashmiri red chilies are an excellent option to use for better color and less heat or spice in the sauce. You can omit to add sugar if you can bear with the heat.

The sauce can have a longer shelf life if it has more oil in it. The oil should be floating on the surface layer of it. It stays good for two to three weeks in the refrigerator.

Try our Similar recipes like Ginger Chutney (Allam Pachadi) and Coriander Mint Chutney.

Watch Schezwan Sauce Recipe Video

Ingredients of Schezwan Sauce

• Dry Red Chili - 50 gm (whole)
• Salt - as needed
• Edible Oil - 4 tbsp
• Ginger - 2 tbsp (Chopped)
• Garlic - 2 tbsp (Chopped)
• Sugar - 2 tbsp
• Water - as required
• Tomato Paste - 2 tbsp
• Soya Sauce - 1 tsp
• Vinegar - 1 tbsp

Steps for Schezwan Sauce

• Add water, add dry red chili whole in a bowl.Add salt, mix it and allow it to boil. Boiling the red dry chili will decrease its spiciness.
• Once the red dry chili are boiled drain the water. The dry Chilies are warm and soft now. Grind it to make a thick paste.
• Now heat oil in a pan. Add chopped ginger and chopped garlic. Saute them till garlic are light brown.
• Add the red chili paste to the ginger-garlic mixture. Mix everything well.
• Add salt now and mix it. Add sugar and mix again. Cook for 10 to 20 seconds.
• Now add water and mix well. Cook till water evaporates. Don't burn out all water from the paste. The paste must have semi-liquid texture.
• Now add tomato sauce, soya sauce and vinegar. Mix everything well. You can use tamarind paste as well instead of tomato sauce. Do not add extra soya sauce otherwise the natural red color will fade away.
• Store the schezwan sauce in a glass container.

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