Schezwan sauce, a tantalizing concoction originating from the Sichuan province of China, has captivated taste buds worldwide. This aromatic, fiery sauce adds a burst of zest to countless dishes, leaving an indelible mark on the culinary landscape. Checkout other Indo-Chinese recipes from my blog : Gobi Manchurian, Baby corn Manchurian, Schezwan Fried Rice.
Schezwan Sauce Recipe:
Schezwan Sauce
Ingredients
- 8 Red chillies
- 8 Cloves Garlic
- Salt – as required
- 1 tsp Sugar
- 2 tsp Vinegar
Instructions
- Soak red chillies in water for 10 minutes.
- In a blender, add red chillies, garlic, salt, sugar and vinegar.
- Blend it to a fine paste.
- In a pan, add oil and add the ground paste with little water.
- Simmer for 10 mins.
- Remove it to a cup and cool.
- Once cooled, you can store this sauce in an air tight container and use for number of recipes.
The Ingredients of Schezwan Sauce
The beauty of this sauce lies in its versatility and customizable nature. However, the core ingredients remain consistent:
- Red Chilies: The foundation of any schezwan sauce is chili peppers, typically a combination of fresh and dried varieties. These peppers provide the characteristic heat and vibrant red colour.
- Garlic: Garlic add a pungent and aromatic base to the sauce.
- Vinegar: Vinegar adds a touch of acidity and helps balance the sweetness of the sauce.
- Sugar: Sugar balances the heat of the chili peppers and adds a touch of sweetness.
How to make Schezwan Sauce:
1. Soak red chillies in water for 10 minutes.
2. In a blender, add red chillies, garlic, salt, sugar and vinegar.
3. Blend it to a fine paste.
4. In a pan, add oil and add the ground paste with little water.
5. Simmer for 10 mins.
6. Remove it to a cup and cool.
7. Once cooled, you can store this sauce in an air tight container and use for number of recipes.
Serving Suggestions:
- You can whip up a delicious fried rice using this sauce. Checkout the recipe of Schezwan fried rice.
- Serve as a dip for Momos, Dumplings and Potato Wedges.
- You can toss your favourite vegetable or protein with this sauce for a yummy stir-fry.
Storage Tips:
- Store your homemade schezwan sauce in an airtight container in the refrigerator.
- It stays fresh for up to 30 days, so you can enjoy it whenever cravings strike.
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Love the color and it’s texture <3