Schezwan Sauce | How to make Schezwan Sauce

By sapana behl  |  15th Mar 2016  |  
4.4 from 12 reviews Rate It!
  • Schezwan Sauce, How to make Schezwan Sauce
Schezwan Sauceby sapana behl
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

871

12

About Schezwan Sauce Recipe

A spicy Indo-Chinese sauce to indulge in with those dishes.

Schezwan Sauce

Ingredients to make Schezwan Sauce

  • 20-25 dry red chilies,seeds removed
  • 1 tablespoon ginger-grated
  • 5-6 garlic cloves,finely chopped
  • 3-4 Sichuan pepper
  • 1 tablespoon ginger,grated
  • 1 teaspoon soy sauce
  • 1 white onion,chopped
  • pepper to taste
  • salt to taste
  • 4 tablespoon oil
  • 2 teaspoon vinegar
  • 1 tablespoon sugar
  • 1 Cup water

How to make Schezwan Sauce

  1. Wash and soak red chillies in warm water for 2-3 hours.Blend using little water to form a smooth paste. Heat oil in a saucepan , add garlic.Saute till lightly brown in color.
  2. Now add ginger and onions.Cook until onions are soft and then add the red chilli paste. Mix well and add 1 cup of water. let it cook until the sauce thickens a little.
  3. Add soy sauce and season with salt and pepper.Finally add sugar and vinegar. Cool and store in air tight glass jar.Keep refrigerated.
  4. Use as a dip for momos, spring rolls or make fried rice, noodles or some hot soups.

Reviews for Schezwan Sauce (12)

Sunita Ramankulatha year ago

Adding a big stalk of finely chopped celery along with ginger and garlic makes a huge difference and lends an authenticity to this dish
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Nilufar Khatoon2 years ago

How long we can keep the sauce?
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Sunita Ramankulath
a year ago
I keep mine in the refrigerator for almost a month

Geeta Chaudhari2 years ago

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priya waheed2 years ago

what is schechwan pepper and where's it available?
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zeba tanwir2 years ago

easy to cook thaks
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Bulle Tripurasundari2 years ago

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Kiran Kalra2 years ago

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Gurmeet Sandhu2 years ago

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Renu Kanwar2 years ago

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jigisha patel2 years ago

thanks. .for this recipe
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Manjushree Sooraj2 years ago

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Jacintha Dsouza3 years ago

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