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 🙂
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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.
Servings1 cup
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.
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Schezwan Sauce Recipe Step by Step
- 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.
- 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 in airtight jar.Refrigerate it.
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.
Jayanthi Sindhiya
Sauce looks so hot and colourful .nice clicks
Fatima Nayani
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.
Durga Karthik.
Useful one.Thanks.
Shobana Vijay
Useful and thanks for sharing Sharmilee
Rumana Ambrin
Even I cook this sauce at home.. Perfect.
Parvathy
Interesting.. When toy added the chilly paste my face started burning. He he 30!!!!!
Divs
Fiery red with loads of garlic !! this has to be good! very useful post!
Shailaja R
Useful post.
Niloufer Riyaz
I simply love it!! a very handy one
ssss
how long were you able to store the sauce??
SHARMILEE J
Have mentioned it in my notes itself
Prathima Joishy
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!
Manas Sharma
Does it taste exactly like ching's schezwan "Chutney" ?
SHARMILEE J
Haven't tasted chings so not sure
Engima
Pepper powder means red pepper or white pepper – is this the same as lal mirch powder used in daily cooking
SHARMILEE J
It is black pepper powder
Joseph Schmidt
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.
Gem S
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?
SHARMILEE J
I am not really sure here I saw only on type so bought it,its white vinegar I guess
Affy
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
Sharmilee J
Both are similar in taste may be texture may vary, you can use anything
Vijaylaxmi Kathireson
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.