Schezwan Sauce Recipe (Szechuan Sauce)
This Homemade Schezwan Sauce (Szechuan Sauce) is hot, spicy, fiery red, and much more delicious than the store-bought sauce. Make this super versatile sauce at home using a few basic pantry ingredients.
Servings: 10 servings
Ingredients
- 2 ounces dry Kashmiri red chilies 60 g, or any other dry chilies that you prefer
- ¾ cup oil use sesame oil for a very authentic taste
- ½ cup finely chopped ginger
- ¼ cup finely chopped garlic
- ¼ cup finely chopped celery stock
- ¼ cup finely chopped onions
- 1 teaspoon soy sauce replace with tamari or coconut aminos for gluten-free
- 1 tablespoon white vinegar
- 1 cup tomato ketchup skip for gluten-free
- 2 tablespoons granulated white sugar
- 1 teaspoon white pepper powder
- 1 teaspoon MSG (Ajinomoto) optional
- 2 teaspoons salt
Instructions
Prepare The Chilies
- Remove the stalk from the dry red chilies.
- Cut the chilies lengthwise using a pair of scissors and remove their seeds.
- Soak the chilies in boiling hot water for 30 minutes.
Blend The Chilies
- Drain the water and add the soaked chilies to a blender along with ¼ cup of water and blend to make a smooth paste.
Make The Sauce
- Heat oil in a pan over high heat.
- Once the oil is hot, add ginger, garlic, celery stalk, and onions and fry for 2-3 minutes.
- Reduce the heat to medium.
- Add the chili paste along with ½ cup of water to the pan and cook for 10-12 minutes, stirring frequently.
- Add soy sauce, vinegar, tomato ketchup, sugar, pepper powder, Ajinomoto, and salt, and cook for 5-6 minutes.
- Remove the pan from the heat and let the sauce cool down to room temperature.
- Store the Schezwan sauce in a clean airtight container for upto 1 month in the refrigerator or for upto 6 months in the freezer.
Video
Notes
Some people also add white sesame seed powder to their sauce. You can try adding 1 teaspoon of it too.
A splash of Sake will also enhance the taste of this Szechuan sauce a lot.
Add a teaspoon of crushed Szechuan peppercorns for a nice kick.
Using regular dried red chilies instead of Kashmiri chilies will significantly increase the sauce's spiciness. If you like a spicier sauce, replace some Kashmiri chilies with regular red chilies.
Use a food processor or hand chopper to chop the ginger and garlic finely.
If you prefer a thinner sauce consistency, add more water to it.
Nutrition
Calories: 117kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 734mg | Potassium: 688mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1837IU | Vitamin C: 261mg | Calcium: 38mg | Iron: 2mg
