Schezwan Sauce Recipe

Learn how to prepare the perfect Schezwan Sauce. It goes well with Veg Schezwan Rolls, Veg and Chicken Lollipops, Schezwan Rice etc.

My first tryst with Schezwan Sauce came when I had one of the Schezwan Sauce Frankies at a local shop near a train station in Mumbai. It was awesome and I immediately fell in love with the Sauce. Spicy, Sweet, Pungent the flavors simply bursted in my mouth and left me craving for more.

Traditionally made with Szechuan peppers the sauce is pungent due to the abundant use of garlic and spicy due to the peppers. The sauce has its origins in the sichuan province in southwestern china. The Indo-Chinese cuisine has adopted this and given it an Indian twist. It can also be used as a dip or simply spread on even traditional Indian foods like Idli and Dosa.

While preparing it at home I used the local spicy Jwala Chillies that I have in my home garden. They have a nice spice to them and all I need to do is simply pick them from the garden every-time I need to prepare the sauce. I try to prepare it in 200 gm quantities and refrigerate it till further use.

For the recipe, I am using dried Kashmiri ,Byadagi Chillies since the Jwala Chillies might not be available in stores.

The hot favorite at home is the Veg Schezwan Rolls prepare using the homemade Schezwan Sauce .

You can also use the sauce for preparing below recipes:

1.  Mix the sauce in stir fried veggies and leftover rice for a quick fried rice

2. Use as a dip with Chips, fries, bhajiyas, Momos

3. Twist the traditional masala papad to prepare a schezwan papad topped with sauteed cabbage, capsicum, onion and spring onion.

4. Schezwan Spring Onion Dosa

5. Schezwan Mini Idli

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Print Recipe

Schezwan Sauce Recipe

Learn how to make this simple indo-chinese schezwan sauce

Cuisine

Indo-Chinese

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

2-3 hours (soaking)

Servings

Servings

Ingredients

• 2.5 Cup Kashmiri Red Chillies
• 1 Cup Byadagi Mirchi
• 0.25 Cup Oil
• 0.25 Cup Finely chopped onion
• 1 Cup Finely Chopped Garlic
• 0.5 Cup Finely Chopped Ginger
• 2 Tsp Soy Sauce
• 2 Tsp Vinegar
• 2 TBSP Plain Tomato Ketchup
• 3 TBSP Sugar
• Salt Per Taste
• 0.25 Cup Plain filtered Water

Cuisine Indo-Chinese Prep Time 10 minutes Cook Time 30 minutes Passive Time 2-3 hours (soaking) Servings Servings Ingredients 2.5 Cup Kashmiri Red Chillies 1 Cup Byadagi Mirchi 0.25 Cup Oil 0.25 Cup Finely chopped onion 1 Cup Finely Chopped Garlic 0.5 Cup Finely Chopped Ginger 2 Tsp Soy Sauce 2 Tsp Vinegar 2 TBSP Plain Tomato Ketchup 3 TBSP Sugar Salt Per Taste 0.25 Cup Plain filtered Water

Instructions

1. Soak both the Kashmiri Chillies and Byadagi Chilies separately in water for 2-3 hours
2. Heat oil in a thick bottomed pan and add chopped garlic and ginger. Cook on a low flame till they are cooked well. Do not burn them
3. Add the chopped onions and cook.
4. In parallel, grind both the chilly into a smooth paste. Do not use the water for grinding. You can use the water for cooking the sauce
5. Once onions are cooked, add the chilly paste and cook for 2-3 min. Now add Soy sauce, Vinegar, tomato ketchup, Sugar, Salt and cook for 2-3 minutes
6. Add 0.25 cup water can use the water used for soaking chilly) and cook. Sauce is cooked when the oil separates from the mixture and starts floating.
7. Switch off the gas and let it cool completely. Store in an air-tight container . Lasts in the refrigerator for 2 weeks.

For other Indo- Chinese recipes , refer to the links below:

Veg Schezwan Rolls, Paneer Chilly,  Gobi Manchurian, Veg Spring Roll, Hakka Noodles, Schezwan Noodles, Honey Chilly Potato, Veg Crispy, Veg Momos

For other category recipes, click on below:

Quick and Easy

Sweet Tooth

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