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    You are here: Home / Recent Posts / Schezwan Sauce Recipe

    Schezwan Sauce Recipe

    November 5, 2014 by Sharmilee J 22 Comments

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    Schezwan Sauce Recipe

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    Schezwan Sauce is a special spicy sauce used in Schezwan recipes like Schezwan Fried Rice, Noodles etc.

    Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in southwestern China.Schezwan Sauce has bold flavours,especially the pungency and spiciness resulting from liberal use of garlic and chillies[Source : Wikipedia]

    I have seen Chings Schezwan sauce but I wanted to try it homemade….But I am seriously not a fan of spicy food so was hesitant to try schezwan recipes but made up my mind to make this sauce atleast to post it here.

    Though I am not fond of spicy food, I love schezwan flavour very much so tried this sauce yesterday and stored it.I made schezwan noodles today and we enjoyed it for breakfast…It was fiery hot but still can enjoy it once in a while 🙂

    Schezwan Sauce RecipePin

    If you have any more questions about this Schezwan Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Schezwan Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Schezwan Sauce
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    Schezwan Sauce

    Schezwan Sauce is a spicy hot seasoning made by grinding & simmering chillies with spices, garlic & sauces. Schezwan Sauce is added to make any dish hot and spicy and a treat for spice lovers. Schezwan Sauce is relished by tossing with rice meal or spreading on dosa, flatbreads or breads.
    Prep Time30 mins
    Cook Time15 mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 30 dry red chillies
    • 15 small sized garlic chopped finely
    • 1 tsp ginger finely chopped
    • 1/4 tsp soya sauce
    • 1 tsp vinegar
    • 1 tsp pepper powder
    • 1 tbsp tomato sauce
    • 3 tbsp cooking oil
    • salt to taste

    Instructions

    • Remove the stem part of red chillies, cut open and remove the seeds and soak them in hot water. Deseeding is optional, but chose to remove them to reduce the spiciness a bit.
    • Soak red chillies at least for 30mins with water till immersing level.
    • Then drain red chillies and transfer it to a mixer.
    • Add the drained water to the mixer. Grind it to a fine paste.
    • Add water little by little and keep grinding till you get a smooth paste, set aside.
    • Fine chop garlic and ginger.
    • Heat oil in a pan – add chopped ginger and garlic and fry for 2mins without changing the color.
    • Then add red chilli paste and let it boil in low flame for 3-5mins till oil starts leaving.
    • Then add soya sauce.
    • Then add vinegar, tomato sauce, pepper powder and required salt and cook for 5mins in low flame. Switch off.
    • Cool down completely and store Schezwan Sauce in airtight jar. Refrigerate it.

    Notes

    • Adding more oil is mandatory, the oil should float on top as a layer .This increases the shelf life of the sauce.
    • You can skip tomato sauce and add sugar instead.
    • Cook till oil separates and starts to leave the sides of the pan.
    • You can even add the red chillies with seeds but I prefer to remove it to reduce the spiciness.
    • If you get kashmiri red chillies then use a mix of both normal and kashmiri red chillies.
    • Adding onion, spring onion is optional in the sauce is optional. I didn’t add it while making sauce and chose to add it while making schezwan recipes.
    • You can even add a tbsp of chopped celery if you get it.
    • If you use kashmiri red chillies it is okay to add it  as such without removing the seeds as they are less spicy. I use normal red chillies so to reduce the hotness I removed the seeds.
    • You can use this sauce as a condiment for snacks or use it for schezwan recipes like fried rice, noodles etc.
    • The sauce should stay good at least for 3-4 weeks if refrigerated. I will update it here after checking the shelf life of my homemade sauce.
    • Sichuan pepper is a special ingredient used in this sauce for unique flavour but I couldn’t get it so skipped that alone.
    Nutrition Facts
    Schezwan Sauce
    Amount Per Serving (20 g)
    Calories 50 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.2g1%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 14mg1%
    Potassium 231mg7%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 1g2%
    Vitamin A 688IU14%
    Vitamin C 98mg119%
    Calcium 14mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Schezwan Sauce Recipe Step by Step

    1. Remove the stem part of red chillies, cut open and remove the seeds and soak them in hot water.Deseeding is optional, but chose to remove them to reduce the spicyness a bit.Soak red chillies atleast for 30mins with water till immersing level.Then drain red chillies and transfer it to a mixer.Add the drained water to the mixer.Schezwan Sauce Recipe - Step1Pin
    2. Grind it to a fine paste.Add water little by little and keep grinding till you get a smooth paste,Set aside.Fine chop garlic and ginger.Heat oil in a pan – add chopped ginger and garlic and fry for 2mins without changing the color.Schezwan Sauce Recipe - Step2Pin
    3. Then add red chilli paste and let it boil in low flame for 3-5mins till oil starts leaving.Then add soya sauce.Schezwan Sauce Recipe - Step3Pin
    4. Then add vinegar,tomato sauce,pepper powder and required salt and cook for 5mins in low flame.Switch off.Schezwan Sauce Recipe - Step4Pin

    Cool down completely and store in airtight jar.Refrigerate it.Schezwan Sauce Recipe

    Pin

    Expert Tips

    • Adding more oil is mandatory, the oil should float on top as a layer .This increases the shelf life of the sauce.
    • You can skip tomato sauce and add sugar instead.
    • Cook till oil separates and starts to leave the sides of the pan.
    • You can even add the red chillies with seeds but I prefer to remove it to reduce the spiciness.
    • If you get kashmiri red chillies then use a mix of both normal and kashmiri red chillies.
    • Adding onion,spring onion is optional in the sauce is optional.I didn’t add it while making sauce and chose to add it while making schezwan recipes.
    • You can even add a tbsp of chopped celery if you get it.
    • If you use kashmiri red chillies it is okay to add it  as such without removing the seeds as they are less spicy. I use normal red chillies so to reduce the hotness I removed the seeds.
    • You can use this sauce as a condiment for snacks or use it for schezwan recipes like fried rice,noodles etc.
    • The sauce should stay good atleast for 3-4 weeks if refrigerated. I will update it here after checking the shelf life of my homemade sauce.
    • Sichuan pepper is a special ingredient used in this sauce for unique flavour but I couldn’t get it so skipped that alone.

    Schezwan Sauce RecipePin

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    Filed Under: Chinese Recipes, RandomPosts, Recent Posts, Schezwan Recipes

    Reader Interactions

    Comments

    1. Jayanthi Sindhiya

      November 05, 2014 at 9:14 am

      Sauce looks so hot and colourful .nice clicks

      Reply
    2. Fatima Nayani

      November 05, 2014 at 9:22 am

      Hi Sharmi,

      I tried making this sauce long back with a different recipe and the result was quite good. Now we use ching's schezuan chutney which tastes just awesome. I'll try this recipe for making schezuan fried rice and noodles.

      I even use schezuan sauce mixed with tomato ketchup as an alternative to pizza sauce and it makes yummy pizza. I am going to post an instant bread pizza recipe soon on my blog where I used this mixture. Do check it Sharmi.

      Reply
    3. Durga Karthik.

      November 05, 2014 at 9:25 am

      Useful one.Thanks.

      Reply
    4. Shobana Vijay

      November 05, 2014 at 11:42 am

      Useful and thanks for sharing Sharmilee

      Reply
    5. Rumana Ambrin

      November 05, 2014 at 12:21 pm

      Even I cook this sauce at home.. Perfect.

      Reply
    6. Parvathy

      November 05, 2014 at 12:27 pm

      Interesting.. When toy added the chilly paste my face started burning. He he 30!!!!!

      Reply
    7. Divs

      November 05, 2014 at 1:15 pm

      Fiery red with loads of garlic !! this has to be good! very useful post!

      Reply
    8. Shailaja R

      November 05, 2014 at 2:19 pm

      Useful post.

      Reply
    9. Niloufer Riyaz

      November 09, 2014 at 1:02 pm

      I simply love it!! a very handy one

      Reply
    10. ssss

      October 05, 2015 at 12:34 pm

      how long were you able to store the sauce??

      Reply
      • SHARMILEE J

        October 06, 2015 at 9:37 am

        Have mentioned it in my notes itself

        Reply
    11. Prathima Joishy

      January 11, 2016 at 11:27 am

      Hi Sharmilee – My mom wanted a recipe for Schezwan Sauce, so I thought I would check on Google. The first hit was from your blog so she decided to make this. It was very simple and the sauce was used in the noodles which were made for dinner today. Shall send you a photo later today. Thanks for the easy recipe!

      Reply
    12. Manas Sharma

      February 02, 2016 at 5:20 pm

      Does it taste exactly like ching's schezwan "Chutney" ?

      Reply
      • SHARMILEE J

        February 03, 2016 at 2:36 am

        Haven't tasted chings so not sure

        Reply
    13. Engima

      June 09, 2016 at 3:01 pm

      Pepper powder means red pepper or white pepper – is this the same as lal mirch powder used in daily cooking

      Reply
      • SHARMILEE J

        June 19, 2016 at 2:31 am

        It is black pepper powder

        Reply
    14. Joseph Schmidt

      July 10, 2016 at 6:50 pm

      If you would had used it, how much ground Schezwan pepper should I use?
      I'm making your awesome recipe today and thought I'd add 1/2 tsp.

      Reply
    15. Gem S

      July 13, 2016 at 12:31 pm

      Hi Sharmi…I could see a lot of vinegar types like malt, distilled and wine. Can you tell which non-alcoholic vinegar suit best for this recipe?

      Reply
      • SHARMILEE J

        July 17, 2016 at 3:17 am

        I am not really sure here I saw only on type so bought it,its white vinegar I guess

        Reply
    16. Affy

      February 27, 2017 at 4:58 pm

      What is the difference between Schezwan sauce and Schezwan chutney? When making chicken or something gravy like, what should i use sauce or chutney? Please help

      Reply
      • Sharmilee J

        March 01, 2017 at 9:51 pm

        Both are similar in taste may be texture may vary, you can use anything

        Reply
    17. Vijaylaxmi Kathireson

      November 23, 2017 at 9:22 pm

      This has been the best recipe for schewan sauce I have tried so far. Thanks a lot. This stays good for over a month in the refrigerator. Going to make it for the third time in four months. Definitely a hit authentic one.

      Reply

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