by Tarla Dalal
Added to 95 cookbooks
This recipe has been viewed 39610 times
The Schezuan Sauce is a must-have in the Chinese food lover’s kitchen. It is one of the most popular Oriental accompaniments, and can be served with any Chinese starter or main course.
It is quite spicy, and is also often used in the preparation of Chinese and Indo-Chinese fusion dishes, including several noodles recipes, rolls and wraps.
It can be made and stored in the freezer in an airtight container for a month. Although it is readily available in shops, a fresh homemade sauce always has a more vibrant taste.
You can use it to make tongue-tickling recipes like the Paneer and Spring Onions in Schezuan Sauce or Schezuan Chopsuey Dosa.
- Soak the chillies in a deep bowl with enough hot water for 1 hour.
- Drain out all the water from the chillies and save it. Roughly chop the chillies and add them to the mixer along with 5 tbsp of the soaking water and blend till smooth. Keep aside.
- Heat the oil in a broad non-stick pan, add the onions, celery, garlic and ginger and sauté on a medium flame for 2 to 3 minutes.
- Add the chilli paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the soy sauce, vinegar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the tomato ketchup and sugar, mix well and cook on a medium flame for 1 minute while stirring occasionally.
- Serve or store in an air-tight container. Use as required.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.