Schezwan Sauce Recipe is one of the most popularly used ingredients in Indo-Chinese cuisine. Instead of settling for store bought sauce, why not make your own version of this flavourful sauce?

Schezwan Sauce

Course: Cooking Basics
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 servings
Calories: 116 kcal
Author: Neha Mathur

Schezwan Sauce Recipe is one of the most popularly used ingredients in Indo-Chinese cuisine. Instead of settling for store bought sauce, why not make your own version of this flavourful sauce? 

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Ingredients

  • 20-25 Dry Kashmiri Red Chilli
  • 10-15 Dry Bydagi Chilli
  • 4 tbsp Vegetable Oil
  • 2 tsp Ginger Finely Chopped
  • 2 tsp Garlic Finely Chopped
  • 1/4 cup Onion Finely Chopped
  • 5-6 Crushed Sichuan Peppers Optional
  • 1 tsp Soy sauce
  • 1 tsp Vinegar
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Brown Sugar
  • Salt to taste

Instructions

  1. Soak the chillies in hot water for 30 minutes.

  2. Drain the water and add the chillies in a grinder along with 1/4 cup of water and grind to make a smooth paste.

  3. Heat oil in a pan.

  4. Once the oil is hot, add ginger and garlic and fry for a few seconds.

  5. Add onion and cook for 2-3 minutes.

  6. Add Sichuan peppers and chilli paste along with 1/2 cup of water and cook for 2-3 minutes.

  7. Now add soy sauce, vinegar, tomato ketchup, brown sugar and salt and cook for 5-6 minutes.

  8. Remove the pan from heat and let the sauce cool.

  9. Store in a clean glass jar for upto 1 month in refrigerator.

Recipe Notes

To make this Schezwan sauce, we are making use of two different types of chilli. One is the Kashmiri Red Chilli, that’s not very spicy, but it adds that much needed bright red colour. If Kashmiri Red Chilli are not available, you can use any chilli which gives a nice color and less heat.

We are also using Bydagi Red Chillies in order to increase the spice quotient a bit and give this Schezwan sauce a nice after taste. This chilli is not very hot and also add good colour to the sauced.  If you want your sauce more hot, you can use any chilli which has a good heat.

Remove the seeds of the chillies if you want a really smooth sauce.

This sauce stays good in refrigerator for up to 15 days.

You can divide the sauce in small portions and freeze for later use. Just take out one portion, thaw it and use as required.

You can add 2 tbsp chopped celery to the sauce along with onion It will enhance the taste of the sauce even more.

 

Nutrition Facts
Schezwan Sauce
Amount Per Serving
Calories 116 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 77mg3%
Potassium 451mg13%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 1305IU26%
Vitamin C 194.6mg236%
Calcium 22mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.