Schezwan Sauce
A fiery and pungent Indo-Chinese condiment made from dried red chilies, garlic, and ginger. Perfect for spicing up noodles, fried rice, or as a zesty dipping sauce for appetizers.
For 12 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Remove the stems from all dried red chilies. For a milder sauce, cut them open and discard the seeds.
- c.Place the chilies in a heatproof bowl and pour 2 cups of hot water over them.
- d.Let the chilies soak for 30 minutes until they are soft and plump.
- e.After soaking, drain the chilies but reserve about 1/2 cup of the soaking water for later use.
- 2
Step 2
- a.Create the Chili-Garlic Paste
- b.Transfer the soaked red chilies, chopped garlic, and chopped ginger to a blender jar.
- c.Add 2-3 tablespoons of fresh water or the reserved chili water to facilitate grinding.
- d.Blend into a smooth, fine paste. Scrape down the sides of the blender periodically to ensure everything is well combined.
- 3
Step 3
- a.Cook the Sauce
- b.Heat the vegetable oil in a heavy-bottomed pan or wok over medium-low heat. The amount of oil is crucial for preservation and flavor.
- c.Carefully add the ground chili-garlic-ginger paste to the hot oil. Be cautious as it will splutter.
- d.Sauté the paste, stirring frequently, for 10-12 minutes. Cook until the raw aroma disappears and you see the oil separating from the paste. This step is key to developing a deep flavor.
- e.If using Sichuan peppercorns, lightly crush them and add them to the pan. Sauté for another minute until fragrant.
- f.Stir in the soy sauce, rice vinegar, sugar, and salt. Mix thoroughly.
- g.Continue to cook for another 5-7 minutes, stirring occasionally, until the sauce thickens and the color deepens to a rich red.
- h.If the sauce becomes too thick, add a few tablespoons of the reserved chili soaking water to achieve your desired consistency.
- 4
Step 4
- a.Cool and Store
- b.Turn off the heat and allow the Schezwan sauce to cool down completely to room temperature.
- c.Once cooled, transfer the sauce to a clean, dry, and airtight glass jar.
- d.Store in the refrigerator. It will stay fresh for up to a month. Always use a clean, dry spoon to serve.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using a combination of Kashmiri chilies (for color) and a spicier variety like Byadgi or Guntur (for heat) provides a balanced flavor profile.
- 2The most critical step is sautéing the chili paste in oil until it separates. Do not rush this process, as it cooks out the raw flavors and helps preserve the sauce.
- 3For a smoother texture, you can strain the blended paste through a fine-mesh sieve before cooking.
- 4Always let the sauce cool completely before storing it in a jar to prevent condensation, which can lead to spoilage.
- 5A layer of oil on top of the sauce in the jar acts as a natural preservative. If needed, you can add a tablespoon of hot oil on top before sealing.
Adapt it for your goals.
With Celery & Onion
For added flavor and texture, finely chop 1 stalk of celery and 1 small onion. Sauté them in the oil for 2-3 minutes before adding the chili paste.
Sweeter & TangierSweeter & Tangier
Add 1 tablespoon of tomato ketchup along with the soy sauce and vinegar for a slightly sweeter and tangier profile, popular in many restaurant versions.
Nut Free VersionNut-Free Version
This recipe is naturally nut-free. However, for a different flavor profile, some variations include a tablespoon of sesame oil added at the end of cooking.
Why this is on our healthy list.
Metabolism Booster
The capsaicin in red chilies is known to have thermogenic properties, which can temporarily boost metabolism and aid in fat burning.
Rich in Antioxidants
Garlic and ginger are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Digestive Aid
Gingerol, the active compound in ginger, is well-known for its ability to soothe the digestive system, reduce nausea, and aid in overall digestion.
Frequently asked questions
This sauce is quite spicy. The heat level can be controlled by the type and number of chilies used. For a milder sauce, use only Kashmiri chilies and make sure to de-seed them completely before soaking.