Estimated reading time: 5 minutes Originating from Sichuan (also spelt as Szechuan) cuisine in China, known for its bold spices, particularly Sichuan peppercorns. Schezwan sauce in the Indian context is a spicy, flavorful condiment used primarily in Indo-Chinese cuisine. It is known for its bold and fiery taste, with a balance of heat, garlic, and tangy undertones. It’s commonly used to spice up dishes like fried rice, noodles, momo (Tibetan dumplings), stir-fries, and even as a dipping sauce for snacks like spring rolls.
Why You Should Make it at Home
less sugar makes it a healthier option than store-bought ones. easy to customize based on your heat tolerance. free from artificial additives and preservatives. it is vegan, nut and gluten-free
How To Make Schezwan Sauce
Preparing the Chillies:
De-seed the chillies: To control the spice level, it’s important to remove the seeds. Using scissors or a knife, cut off the stems and shake out as many seeds. If you prefer your Schezwan sauce to be hot, leave the seeds. Soak the de-seeded chillies in hot water for 20-30 minutes. This softens the chillies, making them easier to grind into a smooth paste.
Grind to a paste: After soaking, drain the water and transfer the softened chillies to a blender. Add about ¼ cup of fresh water, diced tomatoes, and blend into a smooth paste. Keep the paste thick and not watery.
Cooking the sauce:
Heat Oil in a heavy-bottomed pan. It might seem like a lot of oil, but the oil helps preserve the sauce, enhances its richness, and brings out the flavours. Add Garlic, Ginger, and Coriander Stalks once the oil is hot. Sauté this mixture until aromatic. No need to brown them. This step is crucial as it forms the aromatic base of the sauce. Add the chilli paste. Be cautious, as the chilli paste might splatter in the hot oil.
Stir well to combine, and let the mixture cook on medium heat for about 5 – 6 minutes. You’ll notice the oil separates from the paste, which is a sign that the chillies are cooked properly. Season the sauce with soy sauce, vinegar, sugar, Sichuan peppers, and salt to taste. The sugar helps balance the heat and tanginess, while the soy sauce adds a savoury umami flavour that is characteristic of Schezwan sauce.
Simmer the sauce, stirring occasionally. Allow it to cook for another 5-6 minutes on low heat, letting all the flavours meld together. Check Seasoning: Before turning off the heat, taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or vinegar-based on your taste preference.
Ways to Use Schezwan Sauce:
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