Schezwan Sauce Recipe
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.
Servings 1 cup
Calories 41kcal
Ingredients
- 2 cup whole dry red chilis deseeded + 3 tablespoon water
- 1 stick celery minced
- 12 garlic cloves finely chopped
- 2 ½ inch ginger minced
- 2 teaspoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon salt
- 6 tablespoon vegetable oil
- ½ cup water
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.
Nutrition
Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3.5g | Saturated Fat: 2g | Sodium: 121mg | Potassium: 42mg | Sugar: 3g