Schezwan Sauce

Schezwan Sauce is a spicy sauce made with dried red chilies, lots of garlic, onions. It is an essential sauce/dip served with Indo-Chinese snacks such as spring rolls, manchurian, chinese samosa. It can be made and refrigerated for a month if there is sufficient oil covering the surface. It can be enjoyed with fried rice, noodles, stir fried vegetables, Sizzlers, veg lollipops,  tofu or paneer, or even simply with a slice of bread or parathas. It can be used for making Schezwan fried rice or Schezwan noodles. It is gluten free and vegan.

I have used the schezwan sauce in Paneer Steak Schezwan sizzler

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Schezwan Sauce

Schezwan Sauce is a spicy sauce made with dried red chilies, lots of garlic, onions. It is an essential sauce/dip served with Indo-Chinese snacks such as spring rolls, manchurian, chinese samosa. It can be made and refrigerated for a month if there is sufficient oil covering the surface. It can be enjoyed with fried rice, noodles, stir fried vegetables, tofu or paneer, or even simply with a slice of bread or parathas. It can be used for making Schezwan fried rice or Schezwan noodles. It is gluten free and vegan.

Course accompaniments, Appetizer, dip, Global, gluten free, sauce, vegan

Cuisine Indo-Chinese

Keyword accompaniments, chinese, hotsauce, sauce

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 1 cup

Calories 1146kcal

Ingredients

• 8 dry red chillies I have used kashmiri red chilies. It gives nice red colour to the sauce.If you want the sauce to be more spicy use around 12-15 red chili
• 0.5 cup oil
• 10 cloves garlic finely chopped
• 2 green chilies finely chopped
• 2 spring onion finely chopped
• 1 inch ginger grated
• 3 inches celery stalk with leaves finely chopped or use 1/2 tbsp mixed dried herbs
• 3 tbsp tomato ketchup
• 2 tsp white vinegar
• salt as per taste
• 1 cup water

Instructions

• In a pan boil 7-8 red chilies in boiling water for 5 minutes or till they soften.
  
• Drain the chilies and let them cool.
  
• Grind the red chilies into smooth paste in a mixer grinder.
  
• Heat oil in a pan.
  
• Add chopped garlic, green chilies, spring onions and grated ginger.
  
•  Saute for a minute or till they get translucent.
  
  
• Add the prepared red chili paste.
  
• Mix and saute for a minute.
  
• Add finely chopped celery stalk and leaves and mix well. Cook for few seconds. If you do not have celery then use 1/2 tbsp of dried mixed  herbs.
  
• Add tomato ketchup and salt and mix well.
  
• Add in vinegar, mix well and simmer till the oil rises to the surface.  The schezwan sauce is ready. Cool and store.
  
• The schezwan sauce is ready and will keep for 1 month if there is sufficient oil covering the surface. Keep refrigerated.
  

Nutrition

Calories: 1146kcal | Carbohydrates: 35g | Protein: 3g | Fat: 112g | Saturated Fat: 8g | Sodium: 798mg | Potassium: 421mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1615IU | Vitamin C: 28.1mg | Calcium: 72mg | Iron: 1.3mg