Description
This homemade Schezwan Sauce is fiery, bold, and packed with rich garlic and chili flavor. Perfect as a dip, spread, or cooking sauce, it brings authentic Indo-Chinese restaurant-style taste to noodles, fried rice, momos, sandwiches, and stir-fries.
Ingredients
- 25–30 g dried red chilies
- 8–10 garlic cloves (25 g), roughly chopped
- 1 inch ginger (10 g), chopped
- 4 tbsp oil (60 ml)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp vinegar (15 ml)
- 1 tsp sugar (4 g)
- Salt to taste
- 1/4 cup water (60 ml)
Instructions
- Rinse the dried red chilies thoroughly and soak them in hot water for about 20 minutes until softened.
- Drain the chilies and transfer them to a blender. Add garlic, ginger, and 1/4 cup water. Blend into a smooth paste.
- Heat oil in a pan over medium heat.
- Carefully add the prepared chili paste and cook while stirring continuously for 8–10 minutes until the raw smell disappears and the oil starts separating.
- Add soy sauce, vinegar, sugar, and salt. Mix well.
- Cook for another 3–4 minutes on low heat until the sauce thickens slightly.
- Turn off the heat and allow the sauce to cool completely.
- Transfer the Schezwan Sauce to a clean airtight jar and refrigerate before use.
Notes
- Use Kashmiri red chilies for vibrant color and balanced heat.
- For extra spice, mix Kashmiri chilies with spicier varieties like Guntur chilies.
- Roasting the chilies lightly before soaking adds a smoky flavor.
- Always stir continuously while cooking to prevent burning.
- Oil separation is normal and indicates the sauce is cooked properly.
- Store in a sterilized airtight glass jar for longer freshness.
- Use a clean dry spoon every time to avoid contamination.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
