Schezwan Sauce
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Name |
Schezwan Sauce |
|
Category |
Condiments & Sauces |
|
Cuisine |
Indo-Chinese |
|
Type |
Vegetarian |
Background
Schezwan sauce is a bold and fiery Indo-Chinese condiment known for its rich garlic-chili flavor. Originating from the Sichuan province of China, it has been adapted in Indian cuisine to suit local tastes. This versatile sauce can be used as a dip, spread, or base for Schezwan-style fried rice, noodles, and stir-fries.
Servings: 4-8 people (depending on the use)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 15-18 dried red chilies (soaked in warm water for 30 minutes)
- 2 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 tbsp finely chopped onion
- 2 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp vinegar
- ½ tsp sugar/ brown sugar
- ½ tsp salt (adjust to taste)
- ½ cup water
- 1 tsp Sichuan peppercorns or Thai peppercorns (optional, for authentic flavor)
Equipment Needed
- Blender or food processor
- Heavy-bottomed pan
- Stirring spoon
- Measuring spoons and cups
- Knife and chopping board
Instructions
- Prepare Chili Paste: Blend the soaked red chilies with a little water to form a smooth paste.
- Sauté Aromatics: Heat oil in a pan, add garlic, ginger, and onion, and sauté until fragrant.
- Cook the Sauce: Add the chili paste and cook for 2-3 minutes. Stir in tomato ketchup, soy sauce, vinegar, sugar, and salt. Mix well.
- Simmer: Add water and let it simmer for 10-12 minutes until the sauce thickens. Stir occasionally to prevent burning.
- Finish & Store: Let the sauce cool and store it in an airtight container in the refrigerator for up to 2 weeks.
Tips
- Adjust the number of red chilies based on your spice preference.
- Adding a pinch of Sichuan peppercorns gives the sauce an authentic tingling sensation.
- If you prefer a smoother sauce, blend it after cooking for a silkier consistency.