by maria 6 Comments
Schezwan Sauce is a famous sauce from the Chinese Cuisine. You cannot imagine a fried rice or momos / dumplings served without schezwan sauce. It would be like a ship without a rudder or sky without cloud may be I am being poetic at the moment 🙂
Also Schezwan sauce is very popular in Mumbai and also on the Mumbai streets. You could find at wee hours during the night Chinese stalls serving chinese food withschezwan sauce. Momos have also become a popular street food in India now.
There are many version of making this schezwan sauce recipe. I have tried to stick to the basic’s. Mostly the schezwansauce you get here outside has added color. But if you make them home it could be free of color and store in the freezer for a a longer time. So you could make the sauce in bulk and store them for future use.
I have used red kashmiri chilies for this sauce as these chilies imparts deep red color at the same time they aren’t too hot or spicy. Generally the kashmiri chilies are soaked in water for 3-4 hrs however I have adapted the faster method. I boiled them in hot water for ten mins and I was ready to make the sauce.
The main ingredients forschezwan sauce recipe are dry red chilies, garlic and ginger. My hubby loves schezwan hence made this specially for him. For some reason the pics haven’t come out that great but I can assure youthe recipe is good.
Let’s make step by step Sichuan sauce recipe:
1. Soak the dry kashmiri red chilies in 2 cups of warm water for 2-3 hrs. Alternatively you could boil them in hot water for 8-10 mins.
2. Strain the water and grind the red chilies with 1/4 th cup of garlic until smooth. Add little water if required.
3. Take oil in a pan until it’s hot. Place first on high heat then reduce the heat to medium. Add chopped garlic and ginger. Saute until the raw smell disappears.
4. Add the shallots, sugar and salt. Saute shallots until tender. If usingtomato puree then add them now and cook for 5-6 mins.
5. It’s time to add the red chili paste with little water. Keep the mixture stirring at all point of time.
6. Finally add salt, sichuan pepper, soy sauce and vinegar. Combine all nicely. Simmer for 2-3 mins more or until it starts leaving oil. Allow to cool down then store them into the deep freezer, use as required.
7. Servethe schezwan sauce with fried rice or momos.
You could check some more chinese recipes like veg manchurian, veg fried rice, chicken crispy chinese, chicken chinese fried rice, chilli paneer, mushroom chili fry.
Schezwan Sauce recipe below:
Schezwan Sauce Recipe, How to make Schezwan Sauce Recipe
Recipe Type: Side,
Cuisine: Chinese, Indo Chinese
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 2 cups
Schezwan Sauce is a famous sauce The main ingredients for schezwan sauce are dry red chilies, garlic and ginger from the Chinese Cuisine.
Ingredients
- 20-22 dry kashmiri red chilies or byadagi chilies
- 1/4th cup garlic chopped finely + 1/4 th cup more of chopped garlic (lehsun)
- 1/2 cup ginger chopped finely or grated (adrak)
- 2 cups water for boiling
- 2 tbsp tomato puree (optional) (tamatar sauce)
- 1.5 tbsp vinegar of any kind ( I used brown coconut vinegar) / (sirka)
- 1 t/s soy sauce
- 2 tsp sugar
- 1/4th cup shallots chopped or onion chopped finely (pyaaz)
- 1 t/s sichuan pepper powder (teppal)
- 1 t/s black pepper powder (kalimiri powder)
- 1 cup oil
- salt as per taste
Instructions
- Soak the dry kashmiri red chilies in 2 cups of warm water for 2-3 hrs. Alternatively you could boil them in hot water for 8-10 mins.
- Strain the water and grind the red chilies with 1/4 th cup of garlic until smooth. Add little water if required.
- Take oil in a pan until it’s hot. Place first on high heat then reduce the heat to medium. Add chopped garlic and ginger. Saute until the raw smell disappears.
- Add the shallots, sugar and salt. If you are suing tomato puree add them now and cook for 5-6 mins.
- It’s time to add the red chili paste with little water. Keep the mixture stirring at all point of time.
- Finally add salt, sichuan pepper, soy sauce and vinegar. Combine all nicely. Simmer for 2-3 mins more or until it starts leaving oil. Allow to cool down then store them into the deep freezer, use as required.
- Serve the schezwan sauce with fried rice or momos.
