Schezwan Sauce Recipe, How to make Schezwan Sauce Recipe
Recipe type: Side,
RecipeCuisine: Chinese, Indo Chinese
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.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 20-22 dry kashmiri red chilies or byadagi chilies
  • ¼th cup garlic chopped finely + ¼ th cup more of chopped garlic (lehsun)
  • ½ 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
  • ¼th 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
How to make the 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 ¼ 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. If you are suing tomato puree 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. Serve the schezwan sauce with fried rice or momos.
Recipe by Flavors of Mumbai at