Schezwan Sauce | Easy Recipe | Banane ka Tarika | how to make | homemade
How to make Schezwan sauce ? many of us would be wondering when you all have your favourite and popular sauce in any Chinese restaurant that’s while having the schezwan sauce along with your favourite Chinese noodles (stir fry) or with the Chinese starters like veg spring rolls. Over the years schezwan sauce has become a must-go accompaniment with any Indian Chinese dish, mainly because of its taste, flavour and spicy kick which it gives to any dish.
It’s a quick and easy recipe to make at home, it’s a product of Indian Chinese cuisine with very few and basic ingredients in a very innovative way. It’s made with dry red chillies (here in this recipe I have used both Guntur red chillies and badigye red chillies, they give good colour and flavour to the sauce ) one can use based upon their choice. The use of sugar is to tone down the heat of the chillies. Some of them use shallots/onions, but I have not used so to keep the pungent smell and taste in control.
One can make schezwan Sauce in big batches and store it in fridge/refrigerator and help in making your flavourful schezwan noodles or schezwan rice. It can also be used as a dip for many snacks like cutlets, spring rolls, Chinese pakora, potato wedges, chips, samosas and also an accompaniment to all the Chinese main course dishes.
You can also make Mushroom Baby Corn Schezwan Fried Rice & Vegetable Spring Rolls
Schezwan Sauce Easy Recipe | Banane ka Tarika
- 20 Nos Red Chillies Mix of Guntur & Badigye soaked overnight
- 3 Tbsp. Oil
- ¼ Cup Garlic finely chopped
- 1/4 Cup Ginger finely chopped
- 1/4 Cup Brown Sugar
- 2 Tbsp. Soy sauce
- 1 ½ Tbsp. White vinegar
- Salt to taste
Soak the red chilies in a big bowl overnight. If you are soaking in hot water only 30 to 45 minutes wait time is enough.
Chop Ginger and Garlic finely, measure brown sugar, soya sauce, and white vinegar, and keep it aside.
After the soak time, whatever process you have chosen drain the water and grind the chilies into a fine paste, while making the paste add ½ cup of water used for soaking the red chilies.
Making Schezwan Sauce:
In a frying pan take 2 tbsp oil, once it's hot add the finely chopped garlic and ginger, and fry them for a minute or two.
After the ginger and garlic are properly fried, add the brown sugar and fry the ingredients for about two to three minutes.
Now add the ground chili paste and nicely mix the mixture and fry without cover for some time. After some sometimes add ½ Cup of water to the mixture and cook with cover for 10 to 15 minutes.
Now add salt as per your taste and let it rest for some time, it should to room temperature.
Once the schezwan sauce is cool and comes down to room temperature, store the sauce in an airtight container.
- Please add more oil to the recipe than prescribed so that the shelf life increases, the same principle used in many pickle recipes in India. It can be stored in a refrigerator/fridge for around 2 to 3 weeks.
- In many recipes, they call for only 30 minutes or 1 hour soaking of the red chilies, whereas in our recipes we went overnight soaking to make sure that they properly soak and it’s easy to grind, and also to make sure their seeds are properly ground.
- Many of the recipes call for using Sichuan peppers, I have not used it but still makes a pretty good sauce. Just in case one does not get them or does not have them at home you can always go with only red chilies.
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