Schezwan Sauce is a spicy hot sauce orginated from Sichuan province in China. Schezwan Sauce is made by soaking & grinding red chillies and simmering with garlic, ginger, soya sauce, vinegar and spices. Schezwan Sauce can be added to make schezwan fried rice, noodles or to any dish to make it hot, flavourful and spicy. Let us learn to make Schezwan Sauce Recipe with step by step pictures and video.
Schezwan Sauce is a special spicy sauce used in many recipes like fried rice, noodles, paneer, chicken, mushroom, dosa etc. Schezwan Sauce is a treat for all spice lovers, you can use it for even as a spread for breads / chapathi etc.
About Schezwan Sauce
Schezwan or Sichuan or Szechuan is a style of Chinese cuisine originating from Sichuan province in SouthWest China. Schezwan Sauce is fiery hot with a pungent flavour from garlic and red chillies.
Schezwan sauce has gained popularity all over the world, especially in Indian and Indo-Chinese cuisines. This sauce is commonly used as a dipping sauce for snacks, as a marinade for meats or as a flavoring for curries, stir-fries, noodles, fried rice and more such dishes. You can also use it as a marinade sauce for vegetables and meat dishes.
Schezwan Sauce can vary in terms of spiciness and also flavour. As some use milder variety chillies and also skip sichuan pepper. But the authentic flavour and taste comes from this special type of pepper called sichuan pepper.
Schezwan Recipes
I have seen Schezwan Sauce in supermarkets but always hesitant to buy. Also I wanted to try it at home. I am seriously not a fan of spicy food but love the flavour of schezwan recipes because of the garlic and red chillies combo. So made this Homemade Schezwan Sauce to try recipes with it.
This came out so flavourful and hot that I tried few recipes with it. Do check out this space for more Schezwan recipes coming soon.
Schezwan Sauce Ingredients
- Red Chillies – You can use regular long variety red chillies or even kashmiri red chillies.
- Sichuan pepper – A special pepper called sichuan pepper is used for this recipe to get the authentic taste. You can skip it if you don’t have.
- Garlic, ginger – Use garlic generously and ginger for flavour – make sure to chop it finely or mince it.
- Shallots – Small onion is used here. Additionally you can use 1/4 cup celery too.
- Sauces – Soya sauce and tomato sauce is used.
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📖 Recipe
Schezwan Sauce
Ingredients
- 30 kashmiri red chillies
- 6 numbers sichuan pepper optional
- 6 tbsp cooking oil
- 1/4 cup garlic chopped finely
- 1 tbsp small onion
- 1 tsp ginger finely chopped
- 1/4 tsp soya sauce
- 1 tsp vinegar
- 1 tsp pepper powder
- 2 tbsp tomato sauce
- 1 tsp sugar
- salt to taste
Instructions
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Take 6 sichuan pepper in a hand mortar and pestle. You can add lttle rock salt along for easy grinding.
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Grind it coarsely and set it aside.
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Remove the stem part of red chillies, cut open and remove the seeds. Deseeding is optional, but I chose to remove them to reduce the spicyness a bit.
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Now transfer all the red chillies to a bowl.
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Discard the seeds and stem part.
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Add hot water to it till immersing level. Soak red chillies in water for atleast 30 mins.
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Set aside undisturbed for 30 mins. After 30 mins it looks like this.
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Drain water using a colander or strainer.
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Now add this to a mixer jar along with little water.
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Grind it to a fine paste like shown here. Add water little by little and keep grinding till you get a smooth paste, Set aside.
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Heat 6 tbsp oil in a pan – add 1/4 cup garlic, 1 tbsp small onion and 1 tsp ginger finely chopped.
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Fry for a minute.
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Fry until it turns golden.
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Add the red chilli paste along with required salt.
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Give a quick mix. Cook for 10-12 mins or until the color changes to dark red and the texture also changes.
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Color and texture has changed now. It will be more coarse and oil starts oozing out, also the mixture starts to leaves the sides of the pan.
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Now add 1/2 tsp soya sauce, 1 tbsp vinegar, 1 tsp pepper powder, crushed sichuan pepper, 2 tbsp tomato sauce.
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Give a quick mix.
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Now it is cooked.
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Finally add 1 tsp sugar.
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Mix it well.
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Oil oozes out and Homemade Schezwan Sauce is ready!
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Let it cool down for a while then store in a clean dry container.
Video
Notes
- Adding more oil is mandatory, the oil should float on top as a layer .This increases the shelf life of the sauce.
- You can add 1 tsp chilli sauce too.
- Cook till oil separates and starts to leave the sides of the pan.
- You can even add the red chillies with seeds but I prefer to remove it to reduce the spiciness.
- You can use fully kashmiri red chillies or regular chillies or use a combination of both.
- You can even add 2 tbsp of chopped celery if you prefer.
- If you use kashmiri red chillies it is okay to add it as such without removing the seeds as they are less spicy.
- You can use this sauce as a condiment for snacks or use it for schezwan recipes like fried rice,noodles etc.
- The sauce should stay good atleast for 3-4 weeks if refrigerated.
- Sichuan pepper is a special ingredient used in this sauce for unique flavour but you can skip it too. It is readily available in amazon from where I bought it.
Nutrition
Schezwan Ssauce Recipe Step by Step
1.Take 6 sichuan pepper in a hand mortar and pestle. You can add little rock salt along for easy grinding.
2.Grind it coarsely and set it aside.
3.Remove the stem part of red chillies, cut open and remove the seeds. Deseeding is optional, but I chose to remove them to reduce the spicIness a bit.
4.Now transfer all the red chillies to a bowl.
5.Discard the seeds and stem part.
6.Add hot water to it till immersing level. Soak red chillies in water for atleast 30 mins.
7.Set aside undisturbed for 30 mins. After 30 mins it looks like this.
8.Drain water using a colander or strainer.
9.Now add this to a mixer jar along with little water.
10.Grind it to a fine paste like shown here. Add water little by little and keep grinding till you get a smooth paste, Set aside.
11.Heat 6 tbsp oil in a pan – add 1/4 cup garlic, 1 tbsp small onion and 1 tsp ginger finely chopped.
12.Fry for a minute.
13.Fry until it turns golden.
14.Add the red chilli paste along with required salt.
15.Give a quick mix. Cook for 10-12 mins or until the color changes to dark red and the texture also changes.
16.Color and texture has changed now. It will be more coarse and oil starts oozing out, also the mixture starts to leaves the sides of the pan.
17.Now add 1/2 tsp soya sauce, 1 tbsp vinegar, 1 tsp pepper powder, crushed sichuan pepper, 2 tbsp tomato sauce.
18.Give a quick mix.
19.Now it is cooked.
20.Finally add 1 tsp sugar.
21.Mix it well.
22.Oil oozes out and Homemade Schezwan Sauce is ready!
Let it cool down for a while then store in a clean dry container.
Expert Tips
- Adding more oil is mandatory, the oil should float on top as a layer .This increases the shelf life of the sauce.
- You can add 1 tsp chilli sauce too.
- Cook till oil separates and starts to leave the sides of the pan.
- You can even add the red chillies with seeds but I prefer to remove it to reduce the spiciness.
- You can use fully kashmiri red chillies or regular chillies or use a combination of both.
- You can even add 2 tbsp of chopped celery if you prefer.
- If you use kashmiri red chillies it is okay to add it as such without removing the seeds as they are less spicy.
- You can use this sauce as a condiment for snacks or use it for schezwan recipes like fried rice,noodles etc.
- The sauce should stay good atleast for 3-4 weeks if refrigerated.
- Sichuan pepper is a special ingredient used in this sauce for unique flavour but you can skip it too. It is readily available in amazon from where I bought it.
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