Homemade schezwan sauce to up your Indo chinese recipes. Spicy, pungent and absolutely flavorful sauce in flat 20 minutes, vegan & gluten free.
Servings: 1 cups
- 25 dried red chilies
- 1/4 cup sesame oil plus 3 tablespoons
- 6 large garlic cloves 20 grams
- 1.5 inch ginger, minced 20 grams
- 1/2 cup finely chopped shallots 75 grams
- 3 tablespoons tomato paste
- 1/4 cup water
- 1 tablespoon finely chopped celery
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 2 tablespoons dark brown sugar
- salt to taste
- 1 teaspoon freshly cracked black peppercorns
- 1/4 teaspoon sichuan peppers optional
Pick 25 dried red chilies and soak in warm water for an hour.
Break the stalks and take the chilies in a grinder jar. Add few tablespoons water and grind to a smooth paste as possible.Set aside.
Heat sesame oil in a wok or pan. Add crushed sichuan peppers, 6 minced garlic cloves, ginger and 1/2 cup finely chopped shallots. Mix well and cook for 2-3 minutes. Do not brown the garlic or onions. If shallots are not available use finely chopped regular onions.
Next add the ground chili paste and mix.
Cook in medium flame for 5-6 minutes.
Add the tomato paste, mix well and cook for 3-4 minutes. Now add water and bring everything together.
Add finely chopped celery. Season with salt rice vinegar and soy sauce. Add sugar and mix well. Cook for 3-4 minutes.
Finally add freshly milled black pepper and mix well. Add 3 more tablespoons sesame oil and simmer till oil floats atop for 2-3 more minutes. Remove from flame. Let the schezwan sauce cool completely before storing.
How To Use Schezwan Sauce?
In multiple ways as you please. You can make schezwan fried rice, schezwan noodles, sichuan paneer.
You can also use this sauce as dipping sauce for veg momos, paneer momos, veg rolls, spring rolls.
Believe me, with a jar of this sichuan sauce in your hand you will never have a dull meal. It simply perks up and adds so much flavor.
Even if you are not preparing an all out indo chinese fare, you can simply mix a few spoons of this sauce in your salad dressings, use as spread in toasts, use as spread for wraps, tortillas.
Tips & Notes
- The color of the sauce depends on the variety of red chilies you use.
- Also the spice level greatly varies with the variety of chilies.
- You can double or halve the recipe.
- For a less spicy sauce use 15 red chilies and 1/2 cup tomato paste.
- If you do not have sichuan peppers, just leave it out and do not increase the quantity of black peppercorns
Serving: 1.5cups | Calories: 734kcal