Schezwan Sauce, Schezuan Sauce Chinese Recipe

Schezwan Sauce Video by Tarla Dalal

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1. For making the schezwan sauce at home, we will first make a chilli-garlic paste. For that, boil 1 cup of water in a deep non-stick pan. 
   
2. Add dry red chillies. We have made use of Kashmiri red chillies which provides a fiery red colour and mild heat but, you can use any other variety or a combination of 1-2 red chillies depending upon the spice level you can handle. Also, we have not removed the seeds of the chillies but if you want a more smooth schezwan sauce and less spicier, you can remove the seeds of the chillies before putting them in water.
   
3. Add the garlic. Peel and roughly chop them before adding.
   
4. Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
   
5. Keep aside to cool and transfer to a mixer jar.
   
6. Add approx. 1/4 cup of water if required.
   
7. Blend in a mixer to a smooth paste and keep aside.
   

1. For thickening the schezuan sauce, in a bowl, take cornflour. 
   
2. Add around 2 tbsp of water.
   
3. Mix well and keep the cornflour slurry aside.
   
4. Assemble all the ingredients and keep them ready before starting the cooking procedure of  homemade schezwan sauce. 

1. To prepare the schezuan sauce, heat the oil in a broad non-stick pan. We have used vegetable oil but, to make the sauce more flavorful make use of sesame or peanut oil. Add more oil for a longer shelf life of the homemade Indo-Chinese schezwan sauce. Oil should be floating on top of the sauce in a container. 
   
2. Add the garlic.
   
3. Add green chillies and ginger. These aromatics enhance the flavour of homemade schezwan sauce.
   
4. Add onions. It is very important to chop everything finely to get that perfect consistency schezwan sauce. 
   
5. Mix well and sauté on a medium flame for 1 minute or till the raw aroma goes. Do not brown or burn it.
   
6. Add the prepared chilli-garlic paste.
   
7. Add ½ cup of water. Adjust the amount of water depending on the consistency you would like.
   
8. Mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
   
9. Add the cornflour–water mixture. It will help in thickening the sauce.
   
10. Add vinegar. Replace with lemon juice if not available.
    
11. Add sugar and salt. The sugar is added to cut down the heat. You may add more or less depending upon the heat you can tolerate.
    
12. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
    
13. Cool completely and transfer the schezwan sauce prepared at home in an air-tight container. Keep the schezwan sauce refrigerated.
    
14. You can use the schezuan sauce as a dipping sauce for momos and spring rolls. You can even use the homemade Indo-Chinese schezwan sauce to make delights like schezuan noodles.