Schezwan Sauce | Szechuan Sauce Recipe | How To Make Schezwan Sauce

Schezwan Sauce | Szechuan Sauce | Sichuan Sauce is a fiery hot Indo-Chinese sauce. Why buy it when you can easily make it at home, with fresh ingredients. Learn how to make Schezwan Sauce at home in easy steps. 

Sharing with you’ll a super simple Indo Chinese condiment, spicy szechuan sauce!!

What is Schezwan sauce | Szechuan sauce?


Schezwan Sauce is a fiery hot and tangy Indo-Chinese sauce with a subtle hint of sweetness. This sauce is so versatile, use it as a dip with chicken lollipops, momos, spring rolls, or incorporate it in a dish like schezwan fried rice, schezwan noodles, schezwan potatoes, schezwan chicken or schezwan vegetables etc. Well, it’s a never-ending list really!  A little goes a long way, as it is flavor packed. You can add a delicious twist to your favorite stir-fry with a few tablespoons of this sauce.

Schezwan sauce | Szechuan sauce | Sichuan sauce ingredients

You will need some dried chillies, lots of garlic, ginger, soy sauce, vinegar, tomato ketchup and some sugar to balance out all the spicy elements. You can also add some chopped celery.

Traditionally Sichuan pepper goes into the making of this Chinese spicy sauce, but since I can’t find them here, I generally make this with the usual dry Kashmiri chilies, which not only imparts a vibrant red color but has a reasonably bearable spice tolerance as well. So there is an added advantage of making Schezwan sauce | Sichuan sauce at home, you can totally customize it!

How to make Schezwan sauce | Szechuan sauce?

For the schezwan sauce recipe, you will start off by soaking the chillies in water. This helps them plump up facilitating in easier grinding to a smooth chilli paste. Then saute the ginger and garlic in oil, add the spicy red chilli paste and the other ingredients. Let it simmer for few minutes. That’s it, your spicy szechuan sauce is ready!

So why buy the bottled sauce when you can easily make Chinese schezwan sauce at home with ingredients readily available in your pantry! No added color and artificial preservatives too:)

Step by step instructions to make schezwan sauce

1.Deseed about 70% (or as per spice preference ), discard the membrane of the dry Kashmiri chillies. Soak dry Kashmiri red chillies in about 3 cups of hot water for about an hour.

2.Strain the water, grind the red chilies to a smooth paste, add water little at a time if required.

3.Heat oil in a deep bottomed pan. Add chopped garlic & ginger, sauté on medium-low heat until it turns golden brown and the raw smell is gone. Add the onions, sauté until translucent.

4.Now add the red chili paste, mix well.

5.Keep stirring continuously on medium heat until the mixture leaves oil.

6.Now add tomato ketchup, soy sauce, sugar & vinegar. Season with salt and pepper, Add 1/2 cup water. Mix everything well until it starts leaving oil. Taste for seasonings, adjust with more salt, sugar or vinegar. Let the sauce cool down then store it in a sterile glass container. Refrigerate it. Stays good for 2-3 weeks. Use a clean, dry spoon each time.

Notes

1.Start with a tablespoon of vinegar, ketchup and 1 tsp of sugar. You can always add more as per your desired taste. I like mine tangy, So have used about 3 tablespoons of vinegar.

2.If you can find sichuan peppers, then crush a few of them and add them along with the red chilli paste.

3.You can also add 2 tbsp of finely chopped celery in step 3 along with chopped onions.

4.Cook the red chilli paste well or else the sauce will taste raw.

5.There should be a thin layer of oil over the sauce once you transfer to the jar, to preserve its shelf life. If you feel this quantity of oil is less, then heat few tbsp of oil, let it cool, then pour it over the sauce.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Schezwan Sauce | Szechuan Sauce Recipe | How To Make Schezwan Sauce

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Schezwan Sauce | Szechuan Sauce Recipe | How To Make Schezwan Sauce

Schezwan sauce, is fiery hot and a bit tangy with a very tiny hint of sweetness. This sauce is so versatile, use it as a dip with chicken lollipops, or incorporate it in a dish like schezwan fried rice , schezwan potatoes etc. Well it's a never ending list really!  Why buy the bottled one when you can easily make it at home with ingredients readily available in your pantry! No added color and artificial preservatives too:)

Ingredients

  • About 20-25 dried Kashmiri red chillies
  • 3/4 cup minced garlic
  • 3 tbsp finely minced ginger
  • 1/2 cup finely chopped red onions/ shallots
  • 3 tbsp rice wine vinegar/ white vinegar
  • 1/2 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1-2 tsp sugar, adjust as per taste
  • salt and pepper to season
  • 1/2 cup sunflower oil/ or any other cooking oil

Instructions

  1. Deseed about 70% (or as per spice preference ), discard the membrane of the dry Kashmiri chillies. Soak dry Kashmiri red chillies in about 3 cups of hot water for about an hour.
  2. Strain the water, grind the red chilies to a smooth paste, add water little at a time if required.
  3. Heat oil in a deep bottomed pan. Add chopped garlic & ginger, sauté on medium-low heat until it turns golden brown and the raw smell is gone. Add the onions, sauté until translucent.
  4. Now add the red chili paste, mix well.
  5. Keep stirring continuously on medium heat until the mixture leaves oil.
  6. Now add tomato ketchup, soy sauce, sugar & vinegar. Season with salt and pepper, Add 1/2 cup water. Mix everything well until it starts leaving oil. Taste for seasonings, adjust with more salt, sugar or vinegar. Let the sauce cool down then store it in a sterile glass container. Refrigerate it. Stays good for 2-3 weeks. Use a clean, dry spoon each time.

Notes

1. Start with a tablespoon of vinegar, ketchup and 1 tsp of sugar. You can always add more as per your desired taste. I like mine tangy, So have used about 3 tablespoons of vinegar.

2. If you can find sichuan peppers, then crush a few of them and add them along with the red chilli paste.

3. You can also add 2 tbsp of finely chopped celery in step 3 along with chopped onions.

4. Cook the red chilli paste well or else the sauce will taste raw.

5. There should be a thin layer of oil over the sauce once you transfer to the jar, to preserve its shelf life. If you feel this quantity of oil is less, then heat few tbsp of oil, let it cool, then pour it over the sauce.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.aromaticessence.co/2016/02/07/schezwan-sauce/

Here are some of the dishes that I have made or served as a dipping sauce using this schezwan sauce,

Schezwan potatoes

Chicken Lollipops

Schezwan noodles

Pin for later

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda

57 comments

  1. Jhuls says:

    Oh I love you, Freda!! 😀 It’s been a very long time since I am looking for a Schezwan sauce, but there’e issue about Schezwan peppercorns, blah blah blah and I cannot find them. I am surely saving this recipe for future use. By the way, I am not sure if the dried chili I have is the Kashmiri kind… so could I still use them?

  2. Loretta says:

    So vibrant and colorful Freda. Is it hot? I know kashmiri chilies aren’t that hot are they? I’ve never tried a Schezwan sauce before, it looks pretty good, and I suppose would pep up any dish.

  3. Vindhya says:

    Hi Freda… I have been ur big fan from the time I tried ur butterscotch cake recipe. Today I’m trying out ur schezwan sauce recipe. I hope it comes out good. I will surely let I know the reviews. One question, can I use this sauce as pizza sauce?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.