Schezwan sauce, with its bold, fiery flavours, is a quintessential component of Indian-Chinese cuisine. Here is an easy recipe to make the perfect, restaurant-style Sichuan sauce at home.
Estimated reading time: 5 minutes
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Originating from Sichuan (also spelt as Szechuan) cuisine in China, known for its bold spices, particularly Sichuan peppercorns. Schezwan sauce in the Indian context is a spicy, flavorful condiment used primarily in Indo-Chinese cuisine. It is known for its bold and fiery taste, with a balance of heat, garlic, and tangy undertones.
It’s commonly used to spice up dishes like fried rice, noodles, momo (Tibetan dumplings), stir-fries, and even as a dipping sauce for snacks like spring rolls.
Why You Should Make it at Home
- less sugar makes it a healthier option than store-bought ones.
- easy to customize based on your heat tolerance.
- free from artificial additives and preservatives.
- it is vegan, nut and gluten-free
Ingredients You’ll Need
- Red Chillies: The base is made from dried red chillies, preferably Kashmiri which gives the sauce its heat and distinctive red colour.
- Garlic, Ginger, and Coriander Stalks give the Schezwan sauce a pungent taste and aromatic flavour.
- Fresh Tomato is a healthier substitute for tomato ketchup.
- White Vinegar provides acidity and also acts as a preservative.
- Soy Sauce gives it depth and a slightly sweet, savoury taste.
- Sichuan Peppers, also known as Szechuan Peppers. They are native to China, particularly in the Sichuan province, where they are a key ingredient in the region’s famous cuisine.
- Sugar balances the heat of red chillies and peppers.
- Sesame Oil or refined vegetable oil to cook the sauce.
How To Make Schezwan Sauce
Preparing the Chillies:
- De-seed the chillies: To control the spice level, it’s important to remove the seeds. Using scissors or a knife, cut off the stems and shake out as many seeds. If you prefer your Schezwan sauce to be hot, leave the seeds.
- Soak the de-seeded chillies in hot water for 20-30 minutes. This softens the chillies, making them easier to grind into a smooth paste.
- Grind to a paste: After soaking, drain the water and transfer the softened chillies to a blender. Add about ¼ cup of fresh water, diced tomatoes, and blend into a smooth paste. Keep the paste thick and not watery.
Cooking the sauce:
- Heat Oil in a heavy-bottomed pan. It might seem like a lot of oil, but the oil helps preserve the sauce, enhances its richness, and brings out the flavours.
- Add Garlic, Ginger, and Coriander Stalks once the oil is hot. Sauté this mixture until aromatic. No need to brown them. This step is crucial as it forms the aromatic base of the sauce.
- Add the chilli paste. Be cautious, as the chilli paste might splatter in the hot oil.
- Stir well to combine, and let the mixture cook on medium heat for about 5 – 6 minutes. You’ll notice the oil separates from the paste, which is a sign that the chillies are cooked properly.
- Season the sauce with soy sauce, vinegar, sugar, Sichuan peppers, and salt to taste. The sugar helps balance the heat and tanginess, while the soy sauce adds a savoury umami flavour that is characteristic of Schezwan sauce.
- Simmer the sauce, stirring occasionally. Allow it to cook for another 5-6 minutes on low heat, letting all the flavours meld together.
- Check Seasoning: Before turning off the heat, taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or vinegar-based on your taste preference.
Ways to Use Schezwan Sauce:
- Schezwan Fried Rice: Toss your leftover rice with vegetables, and a generous amount of Schezwan sauce for a quick and flavourful fried rice.
- Noodles: Stir Fry Hakka noodles with veggies for an easy Schezwan noodles recipe.
- Dip for Snacks: Use it as a dipping sauce for spring rolls, momo, or even samosas and pakoras.
- Marinade: Use it as a marinade for paneer, tofu, or chicken before grilling.
- Spread: Spread it on sandwiches, burgers, or pizzas for an extra kick of flavour.
More Sauce and Dip Recipes
- Hummus
- Chilli Oil
- Tomato Salsa
- Garlic Yogurt Sauce
- Spicy Peanut Sauce
- Thai Sweet Chilli Sauce
- Greek Cucumber Sauce
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Schezwan Sauce Recipe
Here is an easy recipe to make the perfect, restaurant-style Schezwan sauce at home. It’s free from preservatives and artificial additives.
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Servings: 250 gram
Calories: 5kcal
- Heavy Bottom Kadhai
Ingredients
- 200 gram dried red chillies (preferably Kashmiri Red Chilli)
- 1 medium size tomato, diced
- 2 tablespoon minced garlic
- 1 tablespoon minced ginger
- 8 – 10 coriander stalks, finely chopped
- 1 tablespoon light soy sauce
- 1 tablespoon white vinegar
- 2 tablespoon light brown sugar
- 1 teaspoon salt or to taste
- ½ teaspoon Sichuan Peppers
- 4 tablespoon sesame oil
Instructions
- De-seed the chillies by cutting and removing the seeds. If you prefer your Schezwan sauce hot, leave the seeds.
- Soak the de-seeded chillies in hot water for 20-30 minutes. This softens the chillies, making them easier to grind into a smooth paste.
- After soaking, drain the water and transfer the softened chillies to a blender. Add about ¼ cup of fresh water, diced tomatoes, and blend into a smooth paste. Keep the paste thick and not watery.
- Heat oil in a heavy-bottomed pan. Add garlic, ginger, and coriander stalks once the oil is hot. Sauté this mixture until aromatic. No need to brown them. This step is crucial as it forms the aromatic base of the sauce.
- Add the chili paste after the garlic and ginger are well sautéed. Be cautious, as the chili paste might splatter in the hot oil.
- Stir well to combine everything, and let the mixture cook on medium heat for about 5 – 6 minutes. You’ll notice the oil separates from the paste, which is a sign that the chillies are cooked properly.
- Season the sauce with soy sauce, vinegar, sugar, Sichuan peppers, and salt to taste.
- Before turning off the heat, taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or vinegar-based on your taste preference.
- Once the Schezwan sauce is cooked, let it cool completely before transferring it to an airtight container.
Recipe Notes:
- Storing the Sauce: Schezwan sauce can be stored in the refrigerator for up to 3-4 weeks, thanks to the oil and vinegar, which act as natural preservatives. Just make sure to use a clean, dry spoon each time to extend its shelf life.
- It might seem like a lot of oil, but the oil helps preserve the sauce, enhances its richness, and brings out the flavours.
- If you want to make it a little saucy, add vegetable stock instead of water while simmering the sauce.
- Substitute Schezwan peppers with white peppers for a mild peppery flavour.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 27mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
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