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Photo of Schezwan Sauce by Poonam Bachhav at BetterButter
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Schezwan Sauce

Dec-30-2015
Poonam Bachhav
30 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Schezwan Sauce RECIPE

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'.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Chinese
  • Blending
  • Sauteeing
  • Appetizers

Ingredients Serving: 4

  1. Dried Red Chilies- 10 to 12
  2. Finely chopped Garlic- 2 tbsp
  3. Finely chopped Ginger - 1 tsp
  4. Vinegar- 1 tsp
  5. Soy sauce - 1 tsp
  6. Black Pepper powder - 1 tsp
  7. Salt to taste
  8. Sugar - 1/2 tsp
  9. Oil - 2 tbsp

Instructions

  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.

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Abirami KR
Nov-03-2017
Abirami KR   Nov-03-2017

Sheila Mathias
Oct-02-2016
Sheila Mathias   Oct-02-2016

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