Homemade Schezwan Sauce Recipe

 

How to use schezwan sauce:

To make schezwan sauce recipe authentically we need sichuan chilies, if you have them handy you can use else just go ahead with regular dried red chilies we use for tempering curries or even chili flakes used in pizza will work.

For mildly spiced and vibrant colored schezwan sauce use dried kashmiri red chilies. Ginger-garlic are  very important ingredients for flavoring the sauce. Next ingredient is onion, you can use regular onions or spring onion whites or also celery.

How to make schezwan sauce recipe (step by step).

1.Heat sesame oil in a kadai till smoking point.Add the chilli flakes and saute well for 3-5 minutes.
2.Next add the crushed ginger-garlic.Saute till the raw smell goes off.
3.Next add the chopped/blended tomato and mix well.Add spring onion greens and mix well.
4.Add salt,sugar,vinegar and pepper powder.Saute well till the sauce thickens leaves the side of the kadai an starts to ooze out oil. Store schezwan sauce airtight in refrigerator.

Schezwan sauce recipe card below:

5 from 5 votes

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Homemade schezwan sauce recipe | How to make schezwan sauce at home

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Schezwan sauce recipe-Avery delicious fiery hot sweet and sour sauce,used in many Indo Chinese recipes,very easy step by step recipe!

Course: condiment

Cuisine: Fusion

Servings: 3

Calories: 178 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• 1/2 cup chilli flakes or 20 dried red chillies
• 1/8 cup spring onion greens chopped fine/celery/coriander stem
• 6-7 garlic cloves increase/decrease as per taste
• 1 small tomato pureed or 2 tablespoons tomato paste
• 1 teaspoon crushed ginger
• 1/8 cup sesame oil
• 1 tablespoon vinegar
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• Salt to taste

Instructions

1. Heat sesame oil in a kadai till smoking point.Add the chilli flakes and saute well for 3-5 minutes.
2. Next add the crushed ginger-garlic.Saute till the raw smell goes off.
3. Next add the chopped/blended tomato and mix well.Add spring onion greens and mix well/
4. Add salt,sugar,vinegar and pepper powder.Saute well till the sauce thickens leaves the side of the kadai an starts to ooze out oil.Store schezwan sauce airtight in refrigerator.

Recipe Notes

1.If you like your sauce really pungent increase the amount of garlic
2.If using whole chillies,soak them in hot water and blend to a smooth paste.
3.Instead of vinegar you can use lemon juice.
4.You can add 1 teaspoon soy sauce and tomato sauce along with salt and pepper if you prefer