Friday, 16 January 2015

Homemade Schezwan Sauce !

Hi All,

Schezwan sauce is the main ingredient in Schezwan cuisine or Sichuan cuisine which is a style of Chinese cuisine.
But nowadays it has become a part of Indo-chinese cuisine, and available in most of the Indian restaurants. This fiery red finger-licking good sauce is used widely in oriental cooking in many ways, in noodles, with rice or just as a dip. This sauce is always in my larder and I use it in a number of ways as I love spicy food.


  • 40 Dry red Chillis
  • 3 - 4 tbsp finely chopped garlic (25 - 30 medium cloves)
  • 1 tbsp finely chopped ginger
  • 1 medium sized onion ( optional)
  • 5 - 6 tbsp oil
  • salt as needed
  • 1 tbsp tomato sauce
  • 1/2 tsp soy sauce (dark or light)
  • 1 tsp sugar
  • 1 tsp red chilli sauce (optional)
  • a pimch of orange food color (optional) (i didnt use)

  • Tear the red chilli at the top near the stem and remove the seeds as shown. Some seeds that are left are ok.
  • Once the seeds are removed for all chillis, soak them in warm water for 30 minutes.

  • Chop the garlic and ginger very finely.

  • Grind the soaked chillis to a smooth paste adding very little water.

  • In a pan, add oil and once its hot add the garlic and ginger. Saute for 2 - 3 minutes.

  • Add the onion and saute for another 3 - 4 minutes adding salt.
  • Adding onions is purely optional , i added it so that it would add more volume to the sauce.

  • Once onions and garlic are well sauted, add the ground chilli paste. Mix well and let it cook.THe chilli has to get cooked very well and the raw smell should fade.
  • Add very little water (I rinsed the mixer jar added that water). 

  • Add tomato sauce, soy sauce and sugar and keep stirring. 
  • Do not add more soy sauce else the color of sauce would change to dark brown or black.
  • You can also add a tsp of red chilli sauce instead of tomato sauce. these sauces are to make it sticky saucy consistency. 

  • Cook for another 4 - 5 minutes or until oil separates on sides. Turn off stove.

  • Once cool, transfer it to a glass jar and you can refrigerate and use it for 3 - 4 weeks using a clean spoon.
  • If you add food color, then it gives that fiery and inviting orange color when you make Schezwan noodles and fried rice

Enjoy this sauce with noodles or fried rice. See you soon.

With Love,

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