Schezwan sauce recipe is the soul of Schezwan cuisine. It can also be used in other recipes apart from Schezwan cuisine. Even you can use it as a dip or chutney too. This schezwan sauce is a perfect condiment for any stir-fry or deep fry recipe.
This schezwan sauce recipe is easy-to-make and tastes delicious, far better than the store bought one. Here I have used less spicy dry red chilies and removed the seeds. Leave this step if you really want your sauce to be very spicy. The sauce must be oily. As it works as a preservative and also it enhances the flavor.
- 12-15 dry red chilies
- 8 garlic cloves finely chopped
- 1/2 inch ginger finely chopped
- 1/2 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon tomato ketchup
- 3 tablespoons cooking oil
- 1/4 cup of water + 2 tablespoons water
- Salt to taste
- Remove the stems and separate the seeds of the dry red chilies. Soak them in hot water for 30 minutes. Discard the water and transfer the soaked chilies to a blender jar and add blend it to a smooth paste. You can add 2-3 tablespoons water while blending. Then keep aside.
- Heat oil in a pan. Add chopped ginger and garlic. Keep stirring it for 1-2 minutes or until the raw smell of the ginger-garlic goes. Do not let them burnt.
- Add red chili paste. Keep stirring over medium heat for a couple of minutes or until the oil separates.
- Reduce the flame, add water, salt, vinegar, soy sauce, and tomato ketchup. Give it a stir. Then cover and cook until oil separates from the sauce. Stir in between.
- At this point check the salt. If required you can add a pinch more.
- Remove from flame. Let it cool down completely. Transfer it in a clean airtight container and keep it in the refrigerator. You can use it up to 10 to 15 days.
“Spoons Of Flavor”