schezwan sauce recipe
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4.84 from 42 votes

schezwan sauce

schezwan sauce an indo chinese fusion recipe. hot, spicy schezwan sauce to perk up your meals.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: side dish
Cuisine: indo chinese
Servings: 1 small jar
Calories: 893kcal
Author: Dassana Amit


  • 20 dry red chilies (sookhi lal mirch) - less hot or medium hot. i added a mix of 15 kashmiri and 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 tablespoon water for grinding the red chilies
  • ½ cup water to be added later
  • 1 tablespoon rice vinegar or white vinegar or apple cider vinegar
  • 3 to 4 sichuan peppers, optional (skip if you don' have)
  • ½ tablespoon finely chopped celery, optional (skip if you don't have)
  • 1 to 2 teaspoon organic unrefined cane sugar or brown sugar - please add as required. for a more sweeter taste, you can even add up to 3 teaspoon sugar.
  • ¼ to ½ teaspoon black pepper powder (kali mirch powder) or as required
  • ½ teaspoon light soy sauce or as required
  • 3 to 4 tablespoon sesame oil or any vegetable oil
  • salt as required


preparation for schezwan sauce

  • rinse and then soak the chilies in hot water for 30 minutes.
  • you can also de-seed the chilies before you soak them.
  • 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.
  • crush the sichuan peppers coarsely in a mortar-pestle.

making schezwan sauce

  • heat sesame oil or any other vegetable oil in a pan.
  • add the garlic and ginger first and saute till their raw aroma goes away. don't brown them.
  • add the chopped shallots and then saute them till translucent.
  • add the ground red chili paste and stir.
  • then add the crushed sichuan pepper. saute for 1 to 2 minutes more till you see oil from the sides of the sauce.
  • add 1/2 cup of water and give a stir again. simmer for 2 mins.
  • add salt, sugar, pepper, soy sauce and vinegar. also add celery now, if using.
  • stir and continue to cook for 5 to 6 minutes more.
  • check the taste of schezuan sauce and add more salt, sugar or pepper as required.
  • once the schezuan sauce cools down collect it in a small jar or bowl. cover tightly with a lid and refrigerate.
  • 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.
  • the schezwan sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.


Calories: 893kcal | Carbohydrates: 115g | Protein: 22g | Fat: 46g | Saturated Fat: 6g | Sodium: 2605mg | Potassium: 3412mg | Fiber: 17g | Sugar: 60g | Vitamin A: 8570IU | Vitamin C: 1315.4mg | Calcium: 245mg | Iron: 11.2mg