Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home |
by Tarla Dalal
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Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with amazing 14 images.
If you love Oriental cooking, you must have this Chinese schezwan sauce in your larder! The Schezwan sauce is a common addition to several Chinese recipes including noodle and vegetable preparations.
schezwan sauce is a spicy and pungent Chinese condiment or a dip which is supremely popular all over the world. Making schezwan sauce at home is easy as it can be made with basic ingredients available in India.
Schezwan sauce can be made quite easily with readily available ingredients of Kashmiri red chillies, garlic and Indian spices. By preparing Chinese schezwan sauce at home you can rest assured that no unnecessary chemicals have been added to it for preservation and flavour enhancement.
Serve schezwan sauce along with momos, french fries, spring rolls or even Indian pakoras! Also, it is used to make schezwan chopsuey dosa a variation to plain dosa.
You can even use the homemade Indo-Chinese schezwan sauce to make delights like schezuan noodles.
When the schezwan sauce is ready, store it in an air-tight container in a refrigerator. I usually prepare a jar full of schezwan sauce and use it as required! Make sure to use clean and dry spoon to avoid spoiling.
Learn to make Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with detailed step by step recipe photos below.
- 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.
- Blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.
- To make schezwan sauce, 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.
- 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.
- 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.
- Cool the schezwan sauce completely and keep refrigerated.
- Use the schezwan sauce as required.
Schezwan Sauce Video by Tarla Dalal
Schezwan Sauce, Schezuan Sauce Chinese Recipe recipe with step by step photos
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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.
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.
Add the garlic. Peel and roughly chop them before adding.
Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Keep aside to cool and transfer to a mixer jar.
Add approx. 1/4 cup of water if required.
Blend in a mixer to a smooth paste and keep aside.
For thickening the schezuan sauce, in a bowl, take cornflour.
Add around 2 tbsp of water.
Mix well and keep the cornflour slurry aside.
Assemble all the ingredients and keep them ready before starting the cooking procedure of homemade schezwan sauce.
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.
Add the garlic.
Add green chillies and ginger. These aromatics enhance the flavour of homemade schezwan sauce.
Add onions. It is very important to chop everything finely to get that perfect consistency schezwan sauce.
Mix well and sauté on a medium flame for 1 minute or till the raw aroma goes. Do not brown or burn it.
Add the prepared chilli-garlic paste.
Add ½ cup of water. Adjust the amount of water depending on the consistency you would like.
Mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
Add the cornflour–water mixture. It will help in thickening the sauce.
Add vinegar. Replace with lemon juice if not available.
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.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Cool completely and transfer the schezwan sauce prepared at home in an air-tight container. Keep the schezwan sauce refrigerated.
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.
Nutrient values (Abbrv) per tbsp
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