By: Payal
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Schezwan sauce is a bold and spicy condiment that adds instant flavour to any dish. Making it at home is easy, hygienic, and allows you to control the spice level according to your taste.
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Dried red chillies (soaked in hot water)
Garlic cloves
GingerOnion (finely chopped)
Tomato puree
Cooking oil
Soy sauce
Vinegar
Sugar
Salt
Sichuan peppercorns (optional but recommended)
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Soak dried red chillies in hot water for about 20–30 minutes. Once soft, grind them into a smooth paste. This paste forms the base of the sauce and gives it its signature red colour and heat.
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Heat oil in a pan on a low flame. Add chopped garlic, ginger, and onion. Cook slowly until they turn aromatic and lightly golden. This step builds deep flavour in the sauce.
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Now add tomato puree and the prepared chilli paste to the pan. Mix well and cook until the oil starts separating. This ensures the sauce is rich and well-cooked.
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Add soy sauce, vinegar, sugar, salt, and crushed Sichuan peppercorns. Stir everything together and let it simmer for a few minutes, so the flavours blend properly.
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Turn off the heat and allow the sauce to cool completely. Store it in an airtight jar and keep it refrigerated for longer freshness.
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Homemade Schezwan sauce tastes fresh and works perfectly with noodles, fried rice, momos, or even sandwiches. Adjust spice and sweetness to make it just the way you like it!
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