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5 from 1 vote

Schezwan Sauce

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Condiment, Dip, Main Course
Cuisine: Indo-Chinese
Servings: 1 cup
Calories: 796kcal
Author: Kushi

Ingredients

  • 20 Dry Red Chillies
  • ¼ teaspoon Sichuan Peppercorns (optional)
  • 1 bulb Garlic (around 10 to 12 garlic cloves)
  • ½ tablespoon Ginger grated
  • ½ cup Onion chopped
  • 3 tablespoon Oil Vegetable oil / Canola Oil / Sesame oil
  • 1 teaspoon Sugar
  • ½ teaspoon Soy sauce
  • ½ tsp Vinegar (check tip section)
  • 1 Bouillon cube or Maggi cube (This is optional but enhances the flavor if added)
  • Salt , to taste
  • Black pepper powder , to taste

Instructions

Step 1

  • Soak the dry red chilies in hot water for 30 minutes. 
    20 Dry Red Chillies
  • 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. 
    ¼ teaspoon Sichuan Peppercorns

Step 2

  • Heat oil in a pan. Add garlic and ginger till the rawness goes off and you get nice aroma. 
    1 bulb Garlic, 3 tablespoon Oil, ½ tablespoon Ginger
  • Add onions and saute till it becomes translucent. 
    ½ cup Onion
  • Add the ground chili paste (from Step 1) 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. 
    1 teaspoon Sugar, ½ teaspoon Soy sauce, ½ teaspoon Vinegar, 1 Bouillon cube, Salt, Black pepper powder
  • 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. 

Notes

  • 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 a 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 shelf life, you can add little extra oil to the recipe. 

Nutrition

Calories: 796kcal | Carbohydrates: 93g | Protein: 19g | Fat: 47g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 1mg | Sodium: 1208mg | Potassium: 3052mg | Fiber: 15g | Sugar: 56g | Vitamin A: 8570IU | Vitamin C: 1300mg | Calcium: 155mg | Iron: 10mg