Schezwan Sauce is flavorful, hot and spicy, sweet and sour sauce - all in one sauce - that can be served as a dip with french fries, spring rolls, momos or to make delicious Indo-Chinese recipes like rice or noodles.
Any dish prepared using Schezwan Sauce are amongst my favorite from Indo Chinese cuisine. Whenever I visit a Chinese restaurant in India, at least 2 of the items from the menu that I select are prepared using Schezwan Sauce.
Whenever I make this sauce at home, I make a little extra as it is finger licking good. If you have this sauce in the fridge, then making rice or noodles will not take more than 10 minutes. A perfect dish for your lunch box too!
I can go on writing recipes that can be prepared using this sauce or to use this as a condiment but let me not do that. Instead, I will put those recipes as separate blog posts. So stay tuned!!! What is your favorite recipe or how do you like to serve this sauce? Do write in the comment section below. I would love to try it.
Coming to the recipe ingredients, I have used dry red Kashmiri chilies as this gives nice color to the sauce and byadgi chilies for the spiciness. You can use only kashmiri chilies if you are looking for milder version with good color.
To get the traditional flavor, I have added sichuan peppercorns in my recipe. Its easily available at any Asian store. However, if you are not able to find it, you can skip this ingredient.
The other ingredients that add flavor to this sauce are onion, garlic, ginger, soy sauce, and vinegar.
You can store this sauce in refrigerator for at least a month and use it as and when required. But make sure you are always using a dry spoon.
You can also check out my recipe for Schezwan Samosa - one of my most favorite using Schezwan Sauce
Detailed Recipe for Schezwan Sauce
- 20 Dry Red Chillies
- ¼ teaspoon Sichuan Peppercorns (optional)
- 1 Garlic bulb (around 10 to 12 garlic cloves)
- ½ tablespoon Ginger grated
- ½ cup Onion chopped
- 3 tablespoon Vegetable oil / Canola Oil / Sesame oil
- 1 teaspoon Sugar
- ½ teaspoon Soy sauce
- ½ tsp Vinegar (check tip section)
- 1 Bouillon cube / Maggi cube (This is optional but enhances the flavor if added)
- Salt, to taste
- Black pepper powder, to taste
- Soak the dry red chilies in hot water for 30 minutes.
- Drain the water from the chilies and add the red chilies to a blender or a grinder along with sichuan peppercorns and ¼ cup of water and grind it to a thick smooth paste.
- Heat oil in a pan. Add garlic and ginger till the rawness goes off and you get nice aroma.
- Add onions and saute till it becomes translucent.
- Add the ground chili paste and stir for 2 to 3 minutes.
- Add sugar, soy sauce, vinegar, bouillon, salt to taste, pepper to taste, ½ cup of water and stir.
- Continue to cook this for another 5 to 6 minutes or until oil starts to leave on the sides.
- Check the taste of the sauce and add any sugar, salt or pepper if required. Switch off the flame
- Once the sauce cools down to room temperature, store it in air tight container. You can refrigerate it for upto month and use as and when required.
- Schezwan sauce is ready. Serve this as a condiment with your favorite snack or use it in your favorite recipes like rice or noodles.
- I have added only ½ teaspoon of vinegar as this was sour enough to me. If you like it more sour, increase it by another ½ tsp. But if you want combination of both sweet and sour, then you can substitute it with 1 tablespoon of tomato ketchup.
- I have used dry red Kashmiri chilies as this gives nice color to the sauce and byadgi chilies for the spiciness. You can use only kashmiri chilies if you are looking for milder version with good color.
- You can add celery along with onions if its easily available. This will enhance the taste.
- For longer shell life, you can add little extra oil to the recipe.
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