Schezwan sauce combines salty, spicy, hot and a bit sweet. It is sometimes called Szechuan Sauce. Here is an easy homemade version of this popular condiment.
Course Sauce
Cuisine indo - Chinese
Keyword Schezwan sauce
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 1cup
Calories 41kcal
Author Muna Kenny
Ingredients
2cupwhole dry red chilisdeseeded + 3 tablespoon water
1stick celery minced
12garlic cloves finely chopped
2 ½inchginger minced
2teaspoonsoy sauce
1tablespoonketchup
1teaspoonsalt
6tablespoonvegetable oil
½cupwater
Instructions
Remove the red chilis’ stem, deseed it, and soak in warm water for 30 minutes. After the time is up, remove the red chili form the water, discard the water.
In a blender add the dry red chilis and 3 tablespoon water, blend until smooth. Keep aside.
In a small bowl, mix ½ cup water, ketchup, salt, and soy sauce. Keep aside.
In a very hot pan, add oil and then add the ginger, garlic, and celery. Reduce heat to medium and stir for one minute.
Add the red chili paste to the garlic and ginger and stir on medium heat for a minute. Reduce the heat to the lowest, cover the pan and let it simmer for 5 minutes.
Uncover the pan and add the ketchup and soy sauce mixture, stir for one minute, cover, and let it simmer for 15 minutes on the lowest heat.
Uncover, and stir for few seconds, if the oil is separated from the sauce, then your schezwan sauce is ready. Turn off the heat.
Wait until the sauce is completely cool then transfer in an air tight container or a jar. Keep in the fridge and use for up to three weeks.
Video
Notes
You can use a combination of different types of red chillies.
Remove the seeds from the chillies before cooking for a mild flavour.
Storing methods for refrigerating and freezing are in the post above.
This post was edited in 2017 and is updated with more information.