Schezwan Sauce Recipe | Homemade Schezwan Sauce | Chinese Sauce | Kanak's Kitchen
Recipe Information
Schezwan Sauce
Cultural Context
Schezwan Sauce originates from the Sichuan province of China, known for its bold flavors and spicy dishes. This sauce embodies the region's love for heat and complexity, often used in stir-fries and as a dipping sauce. Today, it has gained popularity worldwide, inspiring various adaptations in Indian and Western cuisines.
Soak 150 grams of dried red chillies (100 grams regular and 50 grams bait key) in water for 30 minutes.
Boil the soaked red chillies for 4 to 5 minutes until slightly tender.
Cover and cook the chilies on low flame for 5 to 7 minutes.
Once soft, let the chilies cool down to room temperature.
Transfer the chilies to a blender and blend into a smooth paste, reserving some water from boiling.
In a pan, heat 6 to 7 tablespoons of oil on high flame for 1 minute, then lower the flame.
Add 1/2 cup finely chopped garlic and 4 to 5 tablespoons finely chopped ginger; cook until golden brown.
Add the chili puree to the pan and mix well; cook for 2 to 3 minutes.
Adjust the consistency with 2 to 3 tablespoons of reserved water and bring to a boil.
Cover and cook on low to medium flame for 5 to 7 minutes until flavors meld and oil separates.
Add 1 teaspoon soy sauce, 1 teaspoon sugar, 3 tablespoons vinegar, and 2 to 3 tablespoons tomato sauce; mix well.
Cook for an additional 2 to 3 minutes, then switch off the flame and let cool.
Equipment Needed
Allergens
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