The Global Vegetarian

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Easy Homemade Schezwan Sauce

Schezwan sauce is a spicy delish indo Chinese condiment which is so flavorful. It’s spicy, tangy, garlicky with a hint of sweetness. I like to use celery in the recipe because of the subtle flavor it adds which makes the world of difference! If you’re an indo Chinese fan, this is a must have sauce in your fridge! It’s so easy to make and trust me homemade vs store bought there is a world of difference!
Happy Cooking!

Servings: 1.5 cups

Prep Time: 10 mins

Marinating Time: 1-2 hours

Cooking Time: 20-30 mins

Total Time: 2-3 hours

Ingredients: 

  • 28-30 dried red chilis

  • 6-8 pepper corns

  • 1 cup hot Water to soak

  • 2.5 tbsp sesame/vegetable oil

  • 1/3 cup red onion finely chopped

  • 3-4 cloves garlic finely chopped

  • 1 tbsp ginger paste 

  • 1/4 cup Celery finely chopped

  • 1/4- 1/3 cup veg stock/water 

  • 1 tsp Sugar 

  • 1-2 tsp Salt as per taste

  • 1.5 tsp Soy sauce

  • 1 tsp Vinegar 

  • 1 tsp lime juice 

  • 2 tbsp Ketchup 

  • 2 tsp Kashmiri red chili powder

Directions:

  1. In a bowl add dried red chilis and peppercorns. Pour the hot water over it and mix. Let it soak for 1-2 hours till the chilis are soft.

  2. Once soft in a blender carefully blend till all blend.

  3. Put a pan on medium heat and add oil.

  4. Once warm add the onions and cook for 5-6 mins till it starts browning.

  5. Once it starts to brown, add the chopped garlic, ginger paste and celery. Cook for 5-6 mins till everything is soft and the onions are well caramelised.

  6. Add the blended chili paste and cook. Be careful of the fumes while it cooks. Cook for 5-8 mins till it starts to thicken.

  7. Once it starts thickening add soy sauce, ketchup, vinegar, salt, sugar and red chili powder. Mix it together and cook for 5-7 mins.

  8. Add water as needed for consistency of your choice.

  9. The sauce is ready! Use it as a base to cook all your favorite Indo Chinese food!

Notes/Tips:

  • If you can use Schezwan dried chilis.

  • Be careful when blending and cooking the chilis. Keep your vent on to prevent fumes.

  • You can store this in an airtight container for 3-5 weeks in the fridge.

  • Make sure you cook the veggies well in the beginning so that it’s blends well in the sauce.

  • It tastes better after 1-2 days.

  • If you like it spicier add more chili. The amount of chili I’ve mentioned it not for a very spicy sauce.