Homemade Schezwan Sauce (Szechuan)
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
25 mins
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Total Time
1 hr 35 mins
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Servings
1 cup
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Calories
1204 kcal
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Course
Condiments
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Cuisine
Asian, Chinese, Indian, Indian-Chinese Fusion
Homemade Schezwan Sauce (Szechuan)
Description
Homemade Schezwan Sauce is made from a carefully prepared paste of soaked dried red chilies, combining both spicy and mildly colored varieties for heat and hue. Aromatics including minced garlic, ginger, and diced shallots are sautéed in sesame oil to develop fragrant layers. The chili paste is then cooked on low heat until the oil begins separating, indicating concentrated flavor.
Seasoned with salt, ground Szechuan peppercorns, white vinegar, light soy sauce, ketchup, and sugar, the sauce balances heat, umami, tang, and sweetness. The final simmer melds these components into a vibrant, spicy chili sauce notable for its pungency and moderate heat intensity, suitable for enhancing stir-fries, dipping dumplings or spring rolls, and adding a punch to fried rice or soups.
The texture should be thick enough to cling to dishes, with a bright red color from the dried chilies. Users can adjust spiciness by swapping or reducing the variety of chilies used. This sauce refrigerates well for several weeks, developing even richer flavors over time.
The sauce can be thinned with water to achieve a pourable consistency for dipping. Use it sparingly according to your heat tolerance, as it has a strong pungent profile largely from fresh garlic and Szechuan peppercorns.
Ingredients
- 20 dried red chili 10 spicy red chilies and 10 mildly spiced ones like Kashmiri for color
- 3 tablespoons garlic minced
- 1 ½ tablespoons ginger minced
- 3 tablespoons shallot diced finely
- ½ cup sesame oil can use canola or vegetable oil
- 1 teaspoon salt adjust to taste
- 1 tablespoon Szechuan peppercorns ground
- 1 teaspoon white vinegar
- 1 teaspoon soy sauce recommend light soy sauce
- 2 tablespoons ketchup
- 2 tablespoons sugar white or brown sugar
Instructions
- Soak dried red chilies in warm water for about an hour. Grind it into a smooth paste. If you want you can remove the seeds from the chilies.
- Heat sesame oil in a skillet.
- Add finely diced shallots and cook for about 3 minutes or until shallots turn soft and translucent.
- Add finely chopped ginger and garlic. Saute for a few seconds on low flame or until the raw smell is gone.
- Add ground chili paste and cook on low flame stirring frequently until oil separates from the sides of the pan.
- Add salt, ground schezwan pepper corn, white vinegar, soy sauce, ketchup, and sugar. Stir well and let it simmer for another 5 minutes on low flame.
- Turnoff the flame and let it cool completely. Store in an air-tight container refrigerated. This sauce stays good for a few weeks(3-4 weeks) refrigerated.
- Use this Schezwan sauce in Schezwan noodles or fried rice recipe. Or serve it as a dipping sauce with dumplings, spring rolls, and potato wedges.
Notes
- Spiciness depends on the dried chili varieties used; adjust quantities based on your heat preference.
- If unable to source dried chilies, substitute with red chili flakes but expect differences in flavor and texture.
- This sauce can be stored refrigerated for 3-4 weeks in an airtight container.
- Use as a stir-fry base, dipping sauce, or drizzle over soups and salads; thin with water for a pourable consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 1204 kcal
% Daily Value*
| Calories | 1204kcal | 60% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 110g | 169% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 46g | 271% |
| Monounsaturated Fat | 43g | 215% |
| Sodium | 2952mg | 123% |
| Potassium | 605mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 37g | 74% |
| Vitamin A | 2839IU | 57% |
| Vitamin C | 15mg | 17% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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