schezwan sauce recipe, how to make schezwan sauce recipe

schezwan-sauce

schezwan sauce recipe with step by step photos – a fusion indo chinese recipe of a spicy and hot chili sauce.

the chilies added in this sauce are dry red chilies, besides lots of garlic and bit of shallots. schezwan sauce can be served as condiment with snacks like potato wedges or patties, french fries, corn patties, burgers, spring rolls and veg momos/dim sum. even with the indian pakoras, the sauce goes amazingly well.

apart from being served as a condiment, schezwan sauce is also added to indo chinese recipes, like schezwan fried rice, veg schezwan noodles, vegetable schezwan and veg balls in hot garlic sauce.

whenever i plan to make schezwan fried rice or any other schezwan based dish, a day before i make the sauce. if you add more oil than what is mentioned in the recipe and keep a bit of oil floating on the top, the sauce has a longer shelf life. after adding the sauce to all the recipes, i make, the remaining sauce is served as a condiment to go with snacks. the sauce stays good in the refrigerator for about 2 to 3 weeks.

i have used a mix of the mildly hot indian variety of kashmiri red chilies and byadagi chilies. they give a good color, flavor and taste good too. depending on your taste buds and spice tolerance, you can choose chilies with low heat or medium heat.

usually, i add celery to the schezwan sauce. but this time, my celery plants could not survive the heat in the summers. but if you have celery, then do add them to the sauce.

lets start step by step schezwan sauce recipe:

1. rinse and then soak the chilies in hot water for 30 minutes. you can also de-seed the chilies before you soak them.

soak chillies for schezwan sauce recipe

2. drain and then remove the stalks. break the chilies. add them to a chutney grinder or blender.

chillies for schezwan sauce recipe

3. add water and make a smooth paste of the red chilies.

chillies paste for schezwan sauce recipe

4. crush the sichuan peppers coarsely in a mortar-pestle. keep aside. if you do not have sichuan peppers, then skip them.

crushing sichuan pepper

5. heat sesame oil or any other vegetable oil in a pan.

6. add the garlic and ginger first and saute till their raw aroma goes away. don’t brown them.

7. add the chopped shallots and then saute them till translucent.

8. add the ground red chili paste

add chilli paste - making schezwan sauce recipe

9. stir well.

add crushed sichuan pepper

10. then add the crushed sichuan pepper. if you don’t have sichuan peppers, then just skip this step.

saute the schezwan sauce

11. saute for 1 to 2 minutes more till you see oil leaving the sides of the sauce. pour water and give a stir again.

add water to schezwan sauce

12. simmer for 2 mins.

simmer  schezwan sauce

13. add salt, pepper, soy sauce and vinegar. stir and continue to cook for 5 to 6 minutes more.

add salt to schezwan sauce

14. once the schezwan sauce cools down collect it in a small jar or bowl. cover tightly with a lid and refrigerate.

ready schezwan sauce recipe

15. serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.

schezwan sauce recipe

if you are looking for similar recipes then do check tomato sauce, peri peri sauce, basic tomato pizza saucered chilli garlic chutney and sweet and tangy tamarind chutney.

schezwan sauce recipe below:

5.0 from 5 reviews
schezwan sauce recipe
 
Prep time
Cook time
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schezwan sauce recipe - hot, spicy schezwan to perk up your meals. an indo chinese fusion recipe.
Author:
Recipe type: side
Cuisine: indo chinese
Serves: makes a small jar
Ingredients
  • 20 dry red chilies (less hot or medium hot. i added a mix of 15 kashmiri & 4-5 byadagi dry red chilies)
  • 4 to 5 shallots or 1 small onion, finely chopped
  • 15 garlic cloves/lahsun, finely chopped
  • 1 inch ginger/adrak, finely chopped
  • 2 to 2.5 tbsp water for grinding the red chilies
  • ½ cup water to be added later
  • 1 tbsp rice vinegar or white vinegar or apple cider vinegar
  • 3 to 4 sichuan peppers, optional (skip if you don't have)
  • ½ tbsp finely chopped celery, optional (skip if you don't have)
  • 1 to 2 tsp organic unrefined cane sugar or brown sugar, please add as required. for a more sweeter taste, you can even add up to 3 tsp sugar.
  • ¼ to ½ tsp black pepper powder or as required
  • ½ tsp light soy sauce or as required
  • 3 to 4 tbsp sesame oil or any vegetable oil
  • salt as required
Instructions
  1. rinse and then soak the chilies in hot water for 30 minutes.
  2. you can also de-seed the chilies before you soak them.
  3. drain. remove the stems and then break the chilies. add them to a chutney grinder or blender. add water and make a smooth paste of the red chilies.
  4. crush the sichuan peppers coarsely in a mortar-pestle.
  5. heat sesame oil or any other vegetable oil in a pan.
  6. add the garlic and ginger first and saute till their raw aroma goes away. don't brown them.
  7. add the chopped shallots and then saute them till translucent.
  8. add the ground red chili paste and stir.
  9. then add the crushed sichuan pepper. saute for 1 to 2 minutes more till you see oil from the sides of the sauce.
  10. add ½ cup of water and give a stir again. simmer for 2 mins.
  11. add salt, pepper, soy sauce and vinegar. also add celery now, if using.
  12. stir and continue to cook for 5 to 6 minutes more.
  13. check the taste, and add more salt, sugar or pepper as required.
  14. once the schezuan sauce cools down collect it in a small jar or bowl.
  15. cover tightly with a lid and refrigerate.
  16. serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.
  17. the sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.



{ 34 Responses }

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  1. Rajashri Ghosh says

    Thanks a lot for your advice dassana. I will definitely remember that though I already know that in cooking you should always use the ingredients as your gut feeling says but still I will rather like to take your or my mother’s advice as I am a new learner. :-)
    I will definitely let you know how my efforts would come out. :-)
    and once again thanks for giving the ideas on the quantities of ingredients of mentioned recipes. :-)

  2. Rajashri Ghosh says

    Hi dassana, what are byadagi chillies???
    Can I use 20 Kashmiri red chilies instead???
    I have one big big request to you. Do you remember I told you that I may need your help with the ingredients of some more recipes of yours for my birthday party as I am a new learner and not so good with measuring the quantity of ingredients???? So can you please please please tell me the quantity of ingredients of the recipes- babycorn jalfrezy, khaman dhokla and Punjabi kadhi for 12 people.
    hope this would not cause much trouble for you.
    Thanks a lot in advance. :-)

    • says

      byadagi chilies are from the state of karnataka and give a bright color and mildly hot. you can use kashmiri red chilies. no issues. khaman dhokla might be a problem for 12 people. but you can just double up for baby corn jalfrezi and punjabi kadhi. it would be difficult for me to write down for both the recipes. just double up the recipes.

      • Rajashri Ghosh says

        Okay I will double up the recipes just wanted to know your suggestions. :-)
        thanks a lot for the suggestions. :-)
        I will give you the feed back.
        In case of khaman dhokla I am thinking that I will make 3 or 4 batches of dhoklas and then they will be sufficient for 12 people. What is your opinion about that??

        • says

          am glad rajashri. one suggestion and advice in cooking is to eyeball the ingredients and use the method of andaaz (estimation). when i cook at home, i don’t measure the ingredients. only when i have to cook for the blog, i measure the ingredients. also rely on your intuition or gut feeling while cooking. it helps. you will become a masterchef if you get the knack of this :-)

          do give the feedback. indian cooking can always be rectified if something goes wrong. like for eg if the kadhi becomes thick, you can add water and thin it slightly. yes 4 batches will be sufficent. the recipe serves 3 to 4 people. so for 12 servings, 4 batches will be fine. i think even dhokla can be doubled or tripled. you can increase the eno amount in the recipe. for four servings you can add 6 tsp of eno fruit salt. kadhi and jalfrazie are pretty easy to prepare. kadhi you need to double. it will serve 12 people. as the recipe serves about 5 to 6 people. babycorn jalfrezi, you will have to tripe or quadruple. in baby corn jalfrezi, you can add the sauces and spices as per your taste. for schezwan sauce, you can even add tomato sauce to get a slight sweet taste.

  3. Ramya says

    Hi Dasanna
    Enjoyed trying out your recipes. The family loves it. If possible, please may I have Burmese Atho food recipes-.Atho veg noodles to be specific. Thanks. Ramya

  4. Snehal says

    Hi dassana i love your recipes …. delicious n tempting… I just love the way you present them with detailed explanation n instructions…. I just love you n your hard work….
    I read this momo recipe… I like it so much.I’m going to make it tomorrow morning … You’ve written 20 red chillies but haven’t told how much kashmiri and how much byadagi chillies should we take so can u please tell me the proportion…..

    • says

      the variety of sichuan pepper in goa and maharashtra is a bit different, but having the same essential characteristics more or less. and these are called as tirphal or teppal.

  5. anitha says

    Nice recipe….better than store bought ones which are dunked in additives…meanwhile I tried ur onion rava dosa…Punjabi mango pickle….tomato ketchup…gajar ka halva….tava paneer…paneer makhani….and all came out superb

    • says

      thanks anitha for this positive feedback on the recipes you tried. yes, home made sauces, jams, pickles, juices, breads etc are always better and healthier than store bought one.

  6. masu says

    Made this today came out tasty…only problm was d colour..i took red chillies..after i soaked them..they left some colour…wen i grinded them..the paste was pale red…n after putting in oil n simmering it turned dark yellow nt at all appealing to look…i put red chilli powder too so that it looks bright but nothing helped….

    Wat do u think i did wrong…wat should i do to make it bright…how did u achieve such a bright colour…pls help

    • says

      masu, which chillies you added. the color depends upon the quality and type of red chillies. both kashmiri red chillies and byadagi give a good red color. normally, it should not happen like that. i make schezwan sauce often and i never had such an issue. in your case, you can also add 1-2 tbsp of tomato sauce and that will also deepen the color.