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How To Make Schezwan Sauce: Chinese Recipe
Be it momos, fried rice or any other Chinese recipe this Schezwan sauce is absolutely a must-have.
You would either want to dip your momos in this Schezwan sauce multiple times till they are slathered in it, shove them in your mouth till you feel like a fire-breathing dragon or just add it in different recipes and enhance its taste!
This simple Schezwan sauce is perfect with Chinese recipes like chicken lollipops, Schezwan rice, noodles and Manchurians.
This Schezwan sauce is a perfect companion for every single momo that you’ve ever eaten in your life.
It is sweet n spicy and truly an ‘Indo-Chinese recipe’, meaning it probably lends an Indian tinge to the authentic Chinese recipe.
This sauce also goes well with papad – a true blue Indo-Chinese combination, if you get my gist ? And today, let’s learn how to make it!
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This schezwan sauce needs quite a few red chillies, is fiery hot and as a few foodies would possibly say ‘virtually complex’.
As it’s sweet first after which spicy you may surely turn out to be a fire-breathing dragon by the end of it, but will no longer be capable of stopping yourself from reaching out for more.
Since the time I discovered it, authentic schezwan sauce recipe has been an integral part of my food pattern.
I make huge batches of this sauce at least once a month and use it for as long as it lasts for everything including cutlets too.
Sometimes I use it as chutney also to eat with my normal meals. As I said, this sauce is a win-win and there’s no turning back!
You can use to make schezwan chicken, schezwan rice,
If you still aren’t convinced about this low-effort high-rewards Schezwan sauce, read the recipe notes below.
How To Make Schezwan Sauce: Chinese Recipe
Be it momos, fried rice or any other Chinese recipe this Schezwan sauce is absolutely a must-have.
This sauce also goes well with papad – a true blue Indo-Chinese combination
Course Snack
Cuisine Asian, Chinese, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 servings
Calories 64 kcal
Author Ranjeeta Nath Ghai
Ingredients
- 1/3 cup vegetable oil
- 15 Cloves garlic finely chopped
- 1½ inch ginger finely chopped
- 6 Shallots or Sambhar Onions, minced
- 23 Kashmiri Red Chilies (soaked in water for half an hour)
- 3 Bedgi Chillies Gundu Chillies (soaked for half an hour)
- 1 tsp soy sauce
- 1 tsp vinegar
- ¼ cup water
- 2 tbsp ketchup
- 3 tbsp sugar
- Salt to taste
Instructions
- Heat oil in a pan and add garlic and ginger. Sauté on a low flame till the uncooked aroma evaporates. Be cautious not to brown or burn the ginger garlic.
- Add the minced onions and allow them to cook on a low flame. In the in the meantime, discard a maximum of the water used to soak the chillies and grind the chillies with only a few tablespoons of water to get it right into a paste consistency.
- Once the onions appear to be they’re almost melting, add ground chillies, soy sauce, vinegar, ketchup, sugar, salt and ¼ cup water.
- Bring this to a boil and simmer until the sauce thickens. Oil ought to have separated, and there should be some oil floating on top.
- Switch off the flame and permit it cool. As soon as the sauce has completely cooled down, transfer to an airtight box and store inside the fridge for up to fifteen days.
Recipe Notes
- Use the sauce with stir-fried greens and rice to dole out highly spiced Schezwan fried rice in minutes
- Coat Manchurian balls with Schezwan sauce for Schezwan Manchurian.
- Do a triple Schezwan with rice, noodles, and crispy noodles – Triple praise!
- Use this sauce as a dipping sauce for chicken lollipops, fries, chips, and papad
- Slather on parathas, roll it up and revel in a brief snack.
Quick Overview
Recipe Name: How To Make Schezwan Sauce: Chinese Recipe
Author: Ranjeeta Nath Ghai
Description: Be it momos, fried rice or any other Chinese recipe this Schezwan sauce is absolutely a must-have. You would either want to dip your momos in this Schezwan sauce multiple times or just add it in different recipes and enhance its taste!
Preperation time: 10M
Cook Time: 20M
Total Time: 30M
Type: appetizer, snack
Recipe Yield: 15 servings
Recipe Ingredients: 1/3 cup vegetable oil, 15 Cloves garlic finely chopped, 1½ inch ginger finely chopped, 6 Shallots or Sambhar Onions, minced, 23 Kashmiri Red Chilies (soaked in water for half an hour), 3 Bedgi Chillies Gundu Chillies (soaked for half an hour), 1 tsp soy sauce, 1 tsp vinegar, ¼ cup water, 2 tbsp ketchup, 3 tbsp sugar, Salt to taste
Recipe Instructions: Heat oil in a pan and add garlic and ginger. Sauté on a low flame till the uncooked aroma evaporates. Be cautious not to brown or burn the ginger garlic. Add the minced onions and allow them to cook on a low flame. In the in the meantime, discard a maximum of the water used to soak the chillies and grind the chillies with only a few tablespoons of water to get it right into a paste consistency. Once the onions appear to be they're almost melting, add ground chillies, soy sauce, vinegar, ketchup, sugar, salt and ¼ cup water. Bring this to a boil and simmer until the sauce thickens. Oil ought to have separated, and there should be some oil floating on top. Switch off the flame and permit it cool. As soon as the sauce has completely cooled down, transfer to an airtight box and store inside the fridge for up to fifteen days.
Calories: 64
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Summary
This sauce is a perfect companion for every single momo that you’ve ever eaten in your life. It is sweet n spicy and truly an ‘Indo-Chinese recipe’, meaning it probably lends an Indian tinge to the authentic Chinese recipe.
Pros
This schezwan sauce needs quite a few red chillies, is fiery hot and as a few foodies would possibly say ‘virtually complex’. as it’s sweet first after which spicy. you may surely turn out to be a fire-breathing dragon by the end of it.
Cons
Doesn’t taste good without chillies.
