Saturday, August 17, 2013

Schezwan Sauce Recipe | How to make Chinese Schezwan Sauce

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schezwan sauce
Schezwan Sauce plays a key role in various Schezwan recipes. I fell in love with the schezwan flavour only after shifting to Mumbai. In Mumbai the street vendors use schezwan sauce for creating various wonders apart from the usual usage of it in Fried rice and Noodles. The Schezwan sauce is spicy,tangy and slightly sweeter in taste. After many trials I must say I have created a Killer recipe for Schezwan sauce and this is my go to recipe for Schezwan sauce. Stay tuned for interesting creations with this Schezwan sauce. Check out Schezwan Dosa recipe , from the streets of Mumbai. I highly recommend you to try it.

If you are interested check out other Indo-Chinese recipes in my blog.
 how to make schezwan sauce

Schezwan Sauce Recipe:
Yields 1.5 cups of sauce
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins
Cuisine: Chinese/Indo-Chinese | Category: Sauces

Ingredients:
10-15 medium sized Garlic pods, peeled
10-12 Red chillies(I used Byadige variety)
3 tbsp. finely chopped Garlic
1 tbsp. finely chopped Ginger
1 tbsp. finely chopped Celery(or thick Coriander stems)
2 large Tomatoes, roughly chopped
1 tbsp. Tomato Sauce(optional)
1 tsp Soya Sauce
1 tbsp. Vinegar
1/2 tsp sugar
1/2 tsp White(or Black) Pepper powder
Salt to taste
2-3 tbsp. Oil
Method:
  • Remove the stems of red chillies and soak them in warm water for half an hour. You can even remove the seeds if you cannot bear the heat.
  • Grind the soaked red chillies with garlic pods to a fine paste.

  • Grind chopped tomatoes to a smooth puree.
  • Heat oil in a pan/kadai and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and sauté nicely until the raw smell of all the ingredients go away.

  • Add pureed tomatoes and let it simmer for a while and then add ground red chili- garlic paste and fry nicely until the raw smell of tomatoes and red chili- garlic paste goes away and it leaves the oil in the edges
  • Add tomato sauce(if using), vinegar, soya sauce, sugar, white(or black) pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes. The sauces do have certain amount of salt, so add salt accordingly.
  • If the sauce is very thick you can add some water and simmer again to get a thick sauce consistency of your requirement. I usually keep it thick so that it can be stored well for sometime.
  • Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week in refrigerated when no water is added to it.
Use the sauce according to your requirement in the recipe.
Notes:
  1. You can avoid tomatoes in the recipe and increase the tomato sauce to 3-4 tbsp. I usually do not like to add more tomato sauce as it makes the sauce very sweet and hence I prefer adding pureed tomatoes and just a dash of tomato sauce for added taste.
  2. Make sure you fry all the ingredients well until their raw smell disappears which makes the sauce taste better.
  3. You can use Schezwan sauce in various recipes like Schezwan fried rice, Noodles, Vegetables, Schezwan Tofu, Schezwan Paneer, Dosa and various snack varieties.
  4. If you do not have celery in hand use finely chopped thick stems of coriander leaves(only stems, not leaves) instead. It works nice.
  5. If you like you can add 1/2 tsp Ajinamoto in the recipe. I usually do not add it for health reasons.
  6. Byadige chillies are less spicy and hence I prefer to add it. If you are using regular red chillies reduce the number of red chillies to 5-6 based on the spiciness of chillies. If you are not confident about the spiciness you can even remove the seeds and use, it will reduce the spiciness to a greater extent.

23 comments:

Hasna Hamza Layin said...

I m n search f a gud indo Chinese schezuan recipe. .a similar one we get n Indian restaurants back home... Ll defenitely try this one

Vijayalakshmi Dharmaraj said...

wow superbly explained and delicious, attracting sauce...

Priya Suresh said...

Wat a bright and super inviting sauce..

Veena Theagarajan said...

love this sauce I always keep it in my fridge.. yummy!

Anonymous said...

I ll try it definately, looks yummy

Anonymous said...

pretty easy to make.. thank you for the recipe.. :)

Anonymous said...

It looks delicious and i will surely try this at home...but i have a doubt, How long could we keep this sauce stored in refrigerator?

prathibha Garre said...

You can keep it for 2 days in refrigerator..If it is fried well you can even keep it upto a week

Nitesh Gaonkar said...

wonderful recipe.
I Tried it.
10/10.

Anonymous said...

Very nice

Unknown said...

Hi Prathy,
looks yummy
today i have made schezwan sauce ..and it came very well,,,,,Thank you for the posting

The Power said...

I prepared the sauce today. It turned out tasty. The explanation was a detailed one!!!

Prachi Jain said...

What do you mean by garlic pods? Like as in are they the whole garlic from which we take out cloves or what?

Ramaa Karthikeyan said...

Hi Prathy!

I tried Schezwan Sauce today and it turned out amazingly good. Thank you :)

Cheers
Ramaa

Kurryleaves said...

Hi
I tried this one...it turned out sooo good.Thanks for sharing dear!!!
Hugs
Vidya

Vishku said...

Hi Prathy
Very yum recipe I have tried this it came out heavenly and for future reference have blogged it here
thank you very much

http://bunnyvj.blogspot.in/2014/03/schezwan-sauce-2.html

Prachi Jain said...

Can anyone tell me what garlic pods mean?

Anonymous said...

Garlic pods means single garlic piece

Prachi Jain said...

Thanks anonymous!!:)

Anonymous said...

Made it rather dry and oily. Kept in the fridge for a month. No problem.

Anonymous said...

Hi ,

The chutney was awesome. My husband was all full of praises :-)

Thanks !

Anonymous said...

It is very get dish luvd to the core..
nd v done szechuan pasta...
it was too yummiest...anyway thanks for the blog... :)

Anonymous said...

I tried it just now and it came out awesome. So awesome that i spent another hour and a half making momos for this sauce. It tastes awesome. I used Kashmiri Lal mirch. Thanks for the recipe. Way better then any other recipe i came across on the internet.

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