What is Schezwan sauce ?
Homemade Schezwan Sauce is from the Indo Chinese Cuisine and makes for a spicy dip with Momos or Dumplings. Also used in Stir fries or added to fried Rice or Noodles for an Umami hit !
I have been exploring options that I hitherto thought wasn’t possible in the confines of the kitchen. Especially with Condiments – my point till now was if its available off the shelf, why even attempt to make it. Not that we use many Non-indian condiments anyways. But this homemade Schezwan Sauce is something we love to indulge to add in to Schezwan fried rice / Chowmein / Chinese Bhel (yess!!) or use it as a dip as is…
But then I made pesto. Then the papaya lime jam. Then Muhammara. And then this – Homemade schezwan sauce. We are not fanatic fans of Indo- Chinese but once in a while, that noodles with stir fried veggies is a sure hit, especially on a hot sultry weekend when this sauce was made at home.
Other Homemade Condiments that you may like:
How to use Homemade Schezwan Sauce ?
Noodles , Fried Rice, Dip with Samosa / Momo / Dumplings….
Unfortunately I had run out of noodles, so we did the next best thing – baked some homemade potato wedges to go with this. A special special touch was given to this photo shoot by the elder kid, without even asking to ,she made this special name tag for the photos … If that isn’t sweet,what is ??
PS – As I edit this post in 2022 now, I have fond memories of that day when she made this pronto, and wondering fast forward 7 years later, how time flies!!
So, go on. be inspired – use this up in Indo Chinese dishes like fried rice, Noodles. Momos too. Or just bake a batch of french fries and indulge !
Tips and Tricks to make a great Homemade Schezwan Sauce
- Soak the Chillies in hot / warm water, deseed and use
- Adjust the ratio of the Kashmiri : Hot spicy red chillies as per taste
- Drain the soaked chillies fully and then grind with the garlic
- If the chillies are VERY spicy, add more soy sauce and sugar
- Do not skip sauteeing with adequate oil – it provides a lomger shelf life
- Use sterile spoon while adding this sauce to stir fries and fried rice.
PIN FOR LATER
!!! Warning ! It is pretty spicy so be sure to keep it away from those naughty little kids !!
prep time : 15 mins, Cook : 10 mins. Resting time : 15 mins, Cuisine – Indo Chinese ; Course – Condiments / Dip
Makes : Approx 7-8 TBSP of the dip, keeps for 8-10 days (probably more, didnt check)
What you need to make Homemade Schezwan Sauce:
- 20 Red chillies (I used about 12 red chillies with more heat and 4 kashmiri chillies)
- 10 cloves Garlic
- 1 TBSP Dark Soya Sauce
- 1 tsp Sugar
- 1/4 Salt
- 6 TBSP Oil (Sesame Oil Pref, you could use more to make this a runny sauce)
- 1/2 TBSP Vinegar
- 1 TBSP Tomato Paste (sub with tomato ketchup if not available)
How to make Homemade Schezwan Sauce:
- Soak the chillies in warm water for 15-20 mins.
- Deseed (or as is), blend the chillies along with garlic to a slightly coarse paste (if you dessed, you will get a smoother paste)
- Heat oil, cook this chilly paste till the raw smell of garlic reduces. Once oil separates (which will take approx 5-7 mins), add vinegar and rest of the ingredients one by one.
- Cook well for 8-9 mins. Cool and transfer to sterile container. Use as required with a clean dry spoon everytime
Spicy Homemade Schezwan Sauce | How to make Schezwan Sauce | Easy Condiments
Equipment
- Bowl
- Spice Grinder
- Thick Bottomed Pan
Ingredients
- 20 Red chillies I used about 12 red chillies with more heat and 4 kashmiri chillies, adjust spice
- 10 cloves Garlic
- 1 TBSP Dark Soya Sauce
- 1 tsp Sugar
- 1/4 Salt
- 6 TBSP Oil Sesame Oil Pref, you could use more to make this a runny sauce
- 1/2 TBSP Vinegar
- 1 TBSP Tomato Paste
Instructions
- Soak the chillies in warm water for 15-20 mins.
- Deseed (or as is), blend the chillies along with garlic to a slightly coarse paste (if you dessed, you will get a smoother paste)
- Heat oil, cook this chilly paste till the raw smell of garlic reduces. Once oil separates (which will take approx 5-7 mins), add vinegar and rest of the ingredients one by one.
- Cook well for 8-9 mins. Cool and transfer to sterile container. Use as required with a clean dry spoon everytime
Notes
- Soak the Chillies in hot / warm water, deseed and use
- Adjust the ratio of the KAshmiri : Hot spicy red chillies as per taste
- Drain the soaked chillies fully and then grind with the garlic
- If the chillies are VERY spicy, add more soy sauce and sugar
- Do not skip sauteeing with adequate oil – it provides a lomger shelf life
- Use sterile spoon while adding this sauce to stir fries and fried rice.
That is so cute of your older one to make the tag. Sauce looks tempting and mouthwatering with potato fried.
Thats a lovely tag ! How sweet of her , love the colour and texture and of course flavor of this condiment !
Schezwan saue looks tempting.I like the color of your sauce.Kudos to the girl for making such a beautiful tag.
Simply love the colour of you sauce, prefect to flavour anything.
Everything looks so pretty, the tag and your plating too..where is the link to those baked fries..looks tempting…
Love the flavor of this sauce.. nice choice
Another variety of schezwan sauce..Looks vibrant & spicy.
Kudos to ur EO for the voluntary work 🙂 Beautiful looking sauce.
Popular sauce in this BM.. nice sauce.. perfect for pastas
Tag looks looks so cute!!! Hugs to her!Potato and the sauce seems to go so well, love the click with sauce smeared on the wedge, feel like eating it from the pic!!!!
Wow, what a spicy and delicious sauce. Serving with potato wedges sounds amazing.
The first thing that caught my attention was the pretty name tag. This sauce also seems to be one of the popular ones in this BM.
we made the same sauce on same days…i keep a batch of mine ready in the refrigerator…my husband can survive on indo chinese food and little one is growing up to be like his idol…i like the grainy sauce version here
this indo-chinese sauce I saw so many versions of during this marathon – i must give it a try!
Always have this Spicy Schezwan Sauce handy as it goes with so many dishes besides the Indo Chinese ones. Lovely colour of the sauce. Isn’t it wonderful when we are able to capture memories in our blog posts. That it what makes blog fun.
thanks Mayuri. yes those moments are indeed very precious 🙂
This is such a versatile sauce to have in our kitchens. I use it in lot of dishes apart from serving as a dip with some snacks. Very well made. Perfect colour and texture.
thank you, Shobha 🙂
This is such tempting sauce. I too make a similar one but sans tomato paste. It is such a versatile sauce and so handy. Nice post. I will try it your way.
thannks Neha, a tsp of concentrated tomato paste balances the heat out
That is a well mde schezwan sauce. It stays for ages and is always the perfect Asian condiment. We love it.
Thanks Seema, yes it stays for a long time, but I do make a small batch
Wow such a lovely tag that is! Love your version Schezwan sauceand serving it with potato wedges. I am sure we will love it.
thanks Archana
V is a huge fan of schezwan sauce and trust me I never knew making this at home is so easy.. now will say bye bye to store bought one and will make it at home .. thanks for the recipe.
yay ! do try and let me know 🙂