Schezwan sauce, a common addition to many Chinese dishes is the soul of Indo Chinese cuisine. It can also be served with French fries, cutlets, sandwiches etc., and is used to make Schezwan dosa, jini dosa, Chinese bhel amongst other dishes. It can be easily made at home with readily available ingredients without adding any chemical preservatives.
Jump to
About Schezwan Sauce
Schezwan sauce is a spicy, vibrant red sauce which is known for its fiery taste. It is known to have originated in China but is now commonly used as a condiment in many Indo-Chinese dishes. Being incredibly versatile, it can be used in variety of ways. It can be used as a dipping sauce for fried snacks, dumplings etc. It is used to make fried rice, noodles and stir fried dishes.
Schezwan sauce is readily available in the markets. However, if you wish to make the sauce at home, the recipe is quite simple and can be made without preservatives. So, here is the recipe to make Schezwan sauce.
List of ingredients
Kashmiri red chillies
Garlic
Ginger
Sugar
Vinegar
Oil and salt
Step-wise recipe with pictures
Heat water in a pan. When the water starts boiling, add red chillies and garlic. Let the chillies and garlic cook for few minutes.
When the chillies turn soft, turn off the heat. Allow this to cool completely.
Blend it to a fine paste. Keep chilly garlic paste aside.
Heat oil in a pan. Add finely chopped garlic, ginger and onion. Saute all the ingredients, keeping the gas on high flame.
When they start (garlic, ginger and onion) changing colour, add the chilly garlic paste. Saute and cook for few minutes.
Add half a cup of water to adjust the consistency. Let this cook for 8 to 10 minutes. Add salt, sugar and vinegar. Mix and cook for another 5 minutes.
Schewwan sauce is ready to be served. Transfer the schezwan sauce to an airtight container and store refrigerated upto 15 days.
Recipe Card
Schezwan Sauce
Ingredients
For red chilly paste
- 50 grams dry Kashmiri red chillies (sookhi laal mirch)
- 50 grams garlic, peeled (lehsun)
Other Ingredients
- 3 tbsp oil (tel)
- 1 tsp finely chopped garlic (lehsun)
- 1 tbsp finely chopped ginger (adrak)
- a small onion, finely chopped (pyaaz)
- 2 tsp sugar (cheeni)
- 2 tbsp vinegar (sirka)
- Salt as per taste (namak)
Instructions
- Heat 1 cup water in a pan.
- When the water starts boiling, add red chillies and garlic.
- Let the chillies and  garlic cook for few minutes.
- When the chillies turn soft, turn off the heat.
- Allow this to cool completely.
- Blend it to a fine paste.
- Keep chilly garlic paste aside.
- Heat oil in a pan.
- Add finely chopped garlic, ginger and onion.
- Saute all the ingredients, keeping the gas on high flame.
- When they start (garlic, ginger and onion) changing colour, add the chilly garlic paste.
- Saute and cook for few minutes.
- Add half a cup of water to adjust the consistency.
- Let this cook for 8 to 10 minutes.
- Add salt, sugar and vinegar.
- Mix and cook for another 5 minutes.Â
- You can serve the sauce hot or can refrigerate and serve chilled.
- Transfer the schezwan sauce to an airtight container and store refrigerated upto 15 days.
Notes
Recipe Video
Recipes using Schezwan sauce
Schezwan Dosa
Jini Dosa
Chinese Bhel
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Subscribe to my youtube channel for easy video recipes.
Happy Cooking!!
