Schezwan Sauce | How to make Schezwan Sauce

4.8 from 4 reviews
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By Poonam Bachhav
Created on 30th Dec 2015
  • Schezwan Sauce, How to make Schezwan Sauce
Schezwan Sauceby Poonam Bachhav
  • Schezwan Sauce | How to make Schezwan Sauce (58 likes)

  • 4 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 30th Dec 2015

About Schezwan Sauce

Schezwan Sauce is the magical ingredient used in many of the dishes of Indo-Chinese Cuisine. Magical because this one ingredient can give a spicy and flavorful kick to any dish. This sauce is added to Schezwan fried rice, Schezwan noodles , Manchurian and many other lip smacking dishes. The sauce is best with hot piping Momos and Spring rolls. This flavourful and fiery hot sauce is indeed a treat to the spice lovers. I have followed this recipe from Sanjeev Kapoor's 'Khana Khazana'.

Schezwan Sauce is a delicious dish which is liked by people of all age groups. Schezwan Sauce by Poonam Bachhav has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Schezwan Sauce at many restaurants and you can also prepare this at home. This authentic and mouthwatering Schezwan Sauce takes 30 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Schezwan Sauce is a good option for you. The flavour of Schezwan Sauce is tempting and you will enjoy each bite of this. Try this Schezwan Sauce on weekends and impress your family and friends. You can comment and rate the Schezwan Sauce recipe on the page below.

  • Prep Time30mins
  • Cook Time10mins
  • Serves4People
Schezwan Sauce

Ingredients to make Schezwan Sauce

  • Dried Red Chilies- 10 to 12
  • Finely chopped Garlic- 2 tbsp
  • Finely chopped Ginger - 1 tsp
  • Vinegar- 1 tsp
  • Soy sauce - 1 tsp
  • Black Pepper powder - 1 tsp
  • Salt to taste
  • Sugar - 1/2 tsp
  • Oil - 2 tbsp

How to make Schezwan Sauce

  1. Soak the dried Kashmiri red chilies in warm water for about 30 minutes. Now remove the seeds and grind the chilies to a paste using very little water.
  2. In a non stick pan, heat the oil on a medium heat. Add the chopped Garlic and Ginger. Stir well and now add the Chili paste and saute until the oil starts oozing out from the mixture.
  3. Add Sugar, Salt and Black pepper powder into the paste. Be careful while adding salt, as we are going to add Soy sauce which also has salt, so add accordingly. Mix it well.
  4. Add Soy sauce and Vinegar into the sauce.
  5. Finally add some water into the mixture so that it attains a consistency of a sauce. Check for the seasoning at this stage.
  6. Turn off the flame. Transfer the sauce to an air tight container once it is cooled then refrigerate. Use as per requirement.
My Tip: This sauce is a blend of many flavours. The dried red chilies and black pepper make the sauce fiery hot whereas the soy sauce and vinegar give the desired sourness. Little sugar is added to balance the spicy flavors. I have used Kashmiri red chilies which give the desired colour to the sauce.

Reviews for Schezwan Sauce (4)

Sheila Mathiasa year ago
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Niyaz Laiqa year ago
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Girisha Sewaka year ago
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Sneha Niraw2 years ago
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