Earlier, I used to think it’s difficult to make Schezwan sauce (a.k.a Szechwan sauce) at home and only professional chefs could do the magic in their fancy kitchens. However, when I learned about its recipe, I found it doable.
The sauce, which gets used in many Indo-Chinese recipes, can be prepared easily with the help of simple and easily available ingredients in grocery stores.
The basic ingredients that go into this spicy sauce are dry red chillies and garlic. Some people like to use chopped tomatoes or tomato paste, but you can skip it completely.
If you want more spiciness, you may increase the quantity of these two basic ingredients. In case you make excess amount of Schezwan sauce, it can be stored in the refrigerator for a week or so. Just don’t forget to keep it in an air-tight container.
Let’s take a quick a look at the recipe –
Total Time – 20 mins
Serves – 4 people
- Dry Red Chillies – 7-8
- Garlic – 5-6, finely chopped
- Tomato paste – 1 tablespoon (optional)
- Vinegar – 1 teaspoon
- Soya Sauce – 1/2 teaspoon
- Oil – 1 tablespoon
- Sichuan Pepper – 3-4 (optional)
- Sugar – 1/2 teaspoon
- Salt to taste
1. Soak the red chillies in a bowl filled with water for 15 minutes. (This helps in getting the perfect red color for your Schezwan sauce.)
2. Grind these chillies into a nice thick paste.
3. Heat oil in a pan and add chopped garlic into it.
4. Once the raw smell of garlic goes away, add red chilli paste into the oil. Stir well and keep the flame medium-low.
5. After a couple of minutes, add tomato paste (optional), vinegar, soya sauce and sugar in the sauce. Let it cook for a minute or so.
6. Add the crushed sichuan pepper and cook until you get the desired consistency.
7. If the consistency is right, take it out of the flame and let it cool down on room temperature.
8. Serve it with any Indo-Chinese rice and noodle recipe.