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Schezwan Sauce, Schezuan Sauce Chinese Recipe


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Schezuan Sauce For Cooking, this fiery sauce is a delicate blend of fiery spices and condiments without which I am sure your chinese cooking will be incomplete.

4/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 458 cookbooks   This recipe has been viewed 108035 times

If you love Oriental cooking, you must have this sauce in your larder!


The Schezuan Sauce is a common addition to several Chinese recipes including noodle and vegetable preparations.


It can be made quite easily with readily available ingredients, and by preparing at home you can rest assured that no unnecessary chemicals have been added to it for preservation, flavour enhancement, etc.

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Schezwan Sauce, Schezuan Sauce Chinese Recipe recipe - How to make Schezwan Sauce, Schezuan Sauce Chinese Recipe

Tags

Chinese AccompanimentsDips / SaucesChinese PartyNon-stick Pan

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup (14 tbsp )
Show me for cup

Ingredients

For The Chilli-garlic Paste
20 whole dry kashmiri red chillies
1/4 cup chopped garlic (lehsun)

Other Ingredients
3 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 tbsp finely chopped ginger (adrak)
2 tbsp finely chopped onions
1 tbsp cornflour dissolved in 2 tbsp water
1 tbsp vinegar
2 tsp sugar
salt to taste
Method
For the chilli-garlic paste
    For the chilli-garlic paste
  1. Boil 1 cup of water in a deep non-stick pan, add the dry red chillies and garlic, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside to cool.
  2. Blend in a mixer to a smooth paste using approx. 1 tbsp of water. Keep aside.

How to proceed
    How to proceed
  1. Heat the oil in a broad non-stick pan, add the garlic, green chillies, ginger, onions and sauté on a medium flame for 1 minute.
  2. Add the prepared chilli-garlic paste, and ½ cup of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  3. Add the cornflour–water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Cool completely and keep refrigerated.
  5. Use as required.

Schezuan Sauce Video by Tarla Dalal

Accompaniments

Chilli Garlic Sauce 
Chilli Oil (Chinese) 
Chillies in Vinegar 
Chinese 5 Spice Powder 
Hakka Noodles, Chinese Veg Hakka Noodles 

Nutrient values (Abbrv) per tbsp
Energy37 cal
Protein0.1 g
Carbohydrates1.7 g
Fiber0.1 g
Fat3.3 g
Cholesterol0 mg
Sodium0.1 mg

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Reviews

Schezwan Sauce, Schezuan Sauce Chinese Recipe
5
s_1801
 on 04 Mar 18 12:37 AM


very nice recipe
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Tarla Dalal    Hi, Thank you for your kind words....do try more and more recipes nad let us know how you enjoyed them...happy cooking !!
Reply
26 Mar 18 10:08 AM
Schezwan Sauce, Schezuan Sauce Chinese Recipe
5
 on 22 Jan 18 09:33 PM


Reply
Schezwan Sauce, Schezuan Sauce Chinese Recipe
5
 on 22 Dec 17 10:56 AM


Reply
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Tarla Dalal    Hi, This can be preserved in the freezer in an air-tight container for atleast 1 month...
Reply
26 Mar 18 10:39 AM
Schezwan Sauce, Schezuan Sauce Chinese Recipe
5
 on 16 Jul 16 09:29 PM


Thanks a lot!!!!!!! I m so much foodie & u will b surprised to know that i m in class9 now. Thanx 4 ur finger licking recipes. Now i will go to my mother & i will tell her to make this!!!!!! Once again thanx a lot!!!!!!
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Tarla Dalal    Hi Tripti, That;s great to know that you fond of our recipes at such a young age. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
18 Jul 16 09:09 AM
Schezwan Sauce, Schezuan Sauce Chinese Recipe
4
Foodie#417761
 on 12 May 16 02:10 PM


This schezuan sauce can we use it. In cooking?
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Tarla Dalal    Yes it can be used for cooking...
Reply
26 Mar 18 10:05 AM
Schezwan Sauce, Schezuan Sauce Chinese Recipe
5
Payal Parikh 86
 on 13 Jan 16 11:54 AM


No Chinese food is complete without Schezwan sauce. I love this recipe as it is very similar to restaurant style sauce. I make this often and store it. A must try recipe for you all who want praises !!
Reply