Indo-Chinese · Recipes

Schezwan sauce


Garlic – 1/4 cup finely chopped

Ginger – 2 tbsp finely chopped

Oil – 3 to 4 tbsp

Dried Red chillies – 12 – 15

Soya sauce – 1 TBSP

Vinegar – 1/2 TBSP 

Pepper powder – 1/2 tsp

Tomato ketchup – 1 TBSP 

Salt to taste

Water : 1/4 cup 


  • Cut open the dried red chillis and soak them in hot water for about an hour. Blend them into a fine paste (add water if required) and set aside.
  • In a pan, add oil and start to cook on medium. 
  • Add ginger & garlic and cook for a minute to two ( do not allow it to burn) or till the garlic is slightly golden.
  • Add the chilli paste and cook until the oil floats. 
  • Add soya sauce, vinegar, pepper powder, tomato ketchup & salt.
  • Add water and cook for about 5 minutes till the rawness of the chilli & the water evaporates.
  • After it cools the sauce can be stored in the refrigerator for 2 weeks.
  • Can be used to make schezwan fried rice, schezwan shrimp& schezwan chicken.

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