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Schezwan Sauce Recipe

Schezwan Sauce is a spicy hot sauce originated from Sichuan province in China. Schezwan Sauce can be added to make schezwan fried rice, noodles or to any dish to make it hot, flavorful and spicy. Learn to make Schezwan Sauce the authentic way with step by step pictures and video.
Prep Time30 minutes
Cook Time15 minutes
Servings1 cup
AuthorSharmilee J

Ingredients

  • 30 kashmiri red chillies
  • 6 numbers sichuan pepper optional
  • 6 tablespoon cooking oil
  • 1/4 cup garlic chopped finely
  • 1 tablespoon small onion
  • 1 teaspoon ginger finely chopped
  • 1/4 teaspoon soya sauce
  • 1 teaspoon vinegar
  • 1 teaspoon pepper powder
  • 2 tablespoon tomato sauce
  • 1 teaspoon sugar
  • salt to taste

Instructions

  • Take 6 sichuan pepper in a hand mortar and pestle. You can add lttle rock salt along for easy grinding.
  • Grind it coarsely and set it aside.
  • Remove the stem part of red chillies, cut open and remove the seeds. Deseeding is optional, but I chose to remove them to reduce the spicyness a bit.
  • Now transfer all the red chillies to a bowl.
  • Discard the seeds and stem part.
  • Add hot water to it till immersing level. Soak red chillies in water for atleast 30 mins.
  • Set aside undisturbed for 30 mins. After 30 mins it looks like this.
  • Drain water using a colander or strainer.
  • Now add this to a mixer jar along with little water.
  • Grind it to a fine paste like shown here. Add water little by little and keep grinding till you get a smooth paste, Set aside.
  • Heat 6 tablespoon oil in a pan - add 1/4 cup garlic, 1 tablespoon small onion and 1 teaspoon ginger finely chopped.
  • Fry for a minute.
  • Fry until it turns golden.
  • Add the red chilli paste along with required salt.
  • Give a quick mix. Cook for 10-12 mins or until the color changes to dark red and the texture also changes.
  • Color and texture has changed now. It will be more coarse and oil starts oozing out, also the mixture starts to leaves the sides of the pan.
  • Now add 1/2 teaspoon soya sauce, 1 tablespoon vinegar, 1 teaspoon pepper powder, crushed sichuan pepper, 2 tablespoon tomato sauce.
  • Give a quick mix.
  • Now it is cooked.
  • Finally add 1 teaspoon sugar.
  • Mix it well.
  • Oil oozes out and Homemade Schezwan Sauce is ready!
  • Let it cool down for a while then store in a clean dry container.

Video

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 add 1 teaspoon chilli sauce too.
  • 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.
  • You can use fully kashmiri red chillies or regular chillies or use a combination of both.
  • You can even add 2 tablespoon of chopped celery if you prefer.
  • If you use kashmiri red chillies it is okay to add it  as such without removing the seeds as they are less spicy.
  • 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.
  • Sichuan pepper is a special ingredient used in this sauce for unique flavour but you can skip it too. It is readily available in amazon from where I bought it.
Nutrition Facts
Schezwan Sauce Recipe
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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