About Schezwan Sauce
Spicy, tangy schezwan sauce also known as schezwan chutney is a versatile condiment that goes great with many delicious snacks. It features a wonderfully pungent combination of hot red chillies, garlic, flavorful sichuan peppers, and salty soy sauce. This recipe can easily be customized to your preferred level of heat for a great dip or bold sauce. The sauce comes from the Indo Chinese cuisine that originated in Kolkata. This fusion cuisine is a creation of the Chinese community that had immigrated to India and combines the classic Chinese methods of cooking with the Indian spices, herbs and often includes veggies. Schezwan sauce is a wonderful addition to your meals in a way they simply perk up any plain, bland or boring meal. Make it and refrigerate or freeze to bring more flavors and spice up your everyday meals. Try dipping your savory snacks like Momos, Spring Rolls, Scallion Pancakes, French Fries or Potato Wedges in this spicy sauce, or bring plenty of bold flavors to your Fried Rice or Noodles with this sauce. Trust me, you will love this condiment if you like spicy food. Use this basic schezwan sauce to make recipes like Schezwan Noodles, Paneer schezwan and Schezwan Fried Rice
How to make Schezwan Sauce
Prepare the peppers
1. Firstly, rinse and then soak the 20 dried red chilies in hot water for about 30 minutes. For a slightly less spicy taste it is recommended that you de-seed the chilies before soaking. You can also remove the stems if you prefer. I added a mix of two Indian variety of dry red chillies – 15 Kashmiri red chillies and 5 Byadagi red chilies. 2. Next, drain all the water from the soaked red chilies and remove the stalks if not removed earlier. Break them into pieces and then add them to a chutney or spice grinder, food processor, or a blender. 3. Add a tablespoon of water at a time – up to 2.5 tablespoons total – and blend to make a smooth paste. 4. Use a mortar and pestle to crush 3 to 4 sichuan peppers coarsely. Set aside. You can choose to skip the sichuan if you like, for a less spicy schezwan sauce.
Make Schezwan Sauce
5. Next heat 4 tablespoons of toasted sesame oil, or any other vegetable oil, in a medium-sized pan over medium heat. 6. Lower the heat and add 1 tablespoon finely chopped garlic and 1 teaspoon finely chopped ginger. Sauté for some seconds on low to medium-low heat until no longer raw. Be careful to not brown or burn, or you’ll wind up with a bitter taste. 7. Then add ¼ cup chopped shallots, and sauté until translucent stirring often on a low to medium-low heat. 8. Add the ground red chili paste to the pan. 9. Stir well to combine. 10. Then add the crushed sichuan pepper, if using. At this point you can add ½ tablespoon of finely chopped celery as shown in the video. 11. Saute the paste for 1 to 2 minutes on a low to medium-low heat, until the oil starts to seep from the chili paste. Add ½ cup of water and stir to loosen the paste into a sauce. 12. Simmer the sauce for about 2 minutes on a low to medium-low heat stirring often. 13. Now add all of the following ingredients. Stir and mix. Continue to cook the sauce for 5 to 6 minutes more on low to medium-low heat.
2 teaspoons of raw sugarsalt as required¼ to ½ a teaspoon of black pepper powder½ a teaspoon of light soy sauce1 tablespoon of rice vinegar (or white vinegar, or apple cider vinegar).
TIP: For a more sweeter sauce, opt to include 1 to 2 tablespoons of tomato ketchup at this step. 14. Turn the heat off. Once the schezwan sauce cools at room temperature, pour it into a small jar or bowl. Cover tightly with a lid and refrigerate. If the sauce looks very thick, add a few tablespoons of hot water to thin it a bit. 15. Serve schezwan sauce as a spicy dipping condiment with your favorite snacks, or you can add it to recipes that require schezwan sauce, such as the schezwan fried rice, noodles, stir fried veggies, stir fried tofu, schezwan dosa, schezwan idli, paneer schezwan etc. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Easy Hummus Recipe (With Sesame Seeds) Pesto Recipe | Basil Pesto Sauce Veg Mayonnaise (Eggless & Vegan) Tomato Ketchup | Tomato Sauce This schezwan sauce recipe post from the archives (June 2014) has been republished and updated on 10 June 2021.
title: “Schezwan Sauce Spicy Szechuan Sauce " ShowToc: true date: “2024-09-14” author: “Jessie Koualeski”
About Schezwan Sauce
Spicy, tangy schezwan sauce also known as schezwan chutney is a versatile condiment that goes great with many delicious snacks. It features a wonderfully pungent combination of hot red chillies, garlic, flavorful sichuan peppers, and salty soy sauce. This recipe can easily be customized to your preferred level of heat for a great dip or bold sauce. The sauce comes from the Indo Chinese cuisine that originated in Kolkata. This fusion cuisine is a creation of the Chinese community that had immigrated to India and combines the classic Chinese methods of cooking with the Indian spices, herbs and often includes veggies. Schezwan sauce is a wonderful addition to your meals in a way they simply perk up any plain, bland or boring meal. Make it and refrigerate or freeze to bring more flavors and spice up your everyday meals. Try dipping your savory snacks like Momos, Spring Rolls, Scallion Pancakes, French Fries or Potato Wedges in this spicy sauce, or bring plenty of bold flavors to your Fried Rice or Noodles with this sauce. Trust me, you will love this condiment if you like spicy food. Use this basic schezwan sauce to make recipes like Schezwan Noodles, Paneer schezwan and Schezwan Fried Rice
How to make Schezwan Sauce
Prepare the peppers
1. Firstly, rinse and then soak the 20 dried red chilies in hot water for about 30 minutes. For a slightly less spicy taste it is recommended that you de-seed the chilies before soaking. You can also remove the stems if you prefer. I added a mix of two Indian variety of dry red chillies – 15 Kashmiri red chillies and 5 Byadagi red chilies. 2. Next, drain all the water from the soaked red chilies and remove the stalks if not removed earlier. Break them into pieces and then add them to a chutney or spice grinder, food processor, or a blender. 3. Add a tablespoon of water at a time – up to 2.5 tablespoons total – and blend to make a smooth paste. 4. Use a mortar and pestle to crush 3 to 4 sichuan peppers coarsely. Set aside. You can choose to skip the sichuan if you like, for a less spicy schezwan sauce.
Make Schezwan Sauce
5. Next heat 4 tablespoons of toasted sesame oil, or any other vegetable oil, in a medium-sized pan over medium heat. 6. Lower the heat and add 1 tablespoon finely chopped garlic and 1 teaspoon finely chopped ginger. Sauté for some seconds on low to medium-low heat until no longer raw. Be careful to not brown or burn, or you’ll wind up with a bitter taste. 7. Then add ¼ cup chopped shallots, and sauté until translucent stirring often on a low to medium-low heat. 8. Add the ground red chili paste to the pan. 9. Stir well to combine. 10. Then add the crushed sichuan pepper, if using. At this point you can add ½ tablespoon of finely chopped celery as shown in the video. 11. Saute the paste for 1 to 2 minutes on a low to medium-low heat, until the oil starts to seep from the chili paste. Add ½ cup of water and stir to loosen the paste into a sauce. 12. Simmer the sauce for about 2 minutes on a low to medium-low heat stirring often. 13. Now add all of the following ingredients. Stir and mix. Continue to cook the sauce for 5 to 6 minutes more on low to medium-low heat.
2 teaspoons of raw sugarsalt as required¼ to ½ a teaspoon of black pepper powder½ a teaspoon of light soy sauce1 tablespoon of rice vinegar (or white vinegar, or apple cider vinegar).
TIP: For a more sweeter sauce, opt to include 1 to 2 tablespoons of tomato ketchup at this step. 14. Turn the heat off. Once the schezwan sauce cools at room temperature, pour it into a small jar or bowl. Cover tightly with a lid and refrigerate. If the sauce looks very thick, add a few tablespoons of hot water to thin it a bit. 15. Serve schezwan sauce as a spicy dipping condiment with your favorite snacks, or you can add it to recipes that require schezwan sauce, such as the schezwan fried rice, noodles, stir fried veggies, stir fried tofu, schezwan dosa, schezwan idli, paneer schezwan etc. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Easy Hummus Recipe (With Sesame Seeds) Pesto Recipe | Basil Pesto Sauce Veg Mayonnaise (Eggless & Vegan) Tomato Ketchup | Tomato Sauce This schezwan sauce recipe post from the archives (June 2014) has been republished and updated on 10 June 2021.
