Schezwan Sauce



Schezwan sauce is a hot and spicy Chinese sauce with a beautiful red hue. The sauce radiates heat, takes on the flavor of the chilies used and has a pungent and very pure note of garlic. When it hits your tongue the sauce commands attention but it isn’t overwhelming. Kashmiri chilies,the secret to schezwan’s bright color, is the full flavored chili that also gives the sauce its spice. The heat level is nice and enhances anything served with the Indo-Chinese condiment. The sauce highlights the natural flavor of the dried chilies and garlic impeccably. When chilies combine with garlic, vinegar,and a few other ingredients including soy sauce and ginger, the result is outstanding. The fiery sauce originates from the Sichuan Province of southwestern China. After hot peppers were introduced to China in the 17th-century spicy heat became a favored way to flavor food. As a result, schezwan sauce and many other heat filled recipes were created.

Place of Origin: Recipe difficulty:
China Easy
Preparation Time: Cook Time:
5 minutes 3 minutes
Yields: ½ cup of sauce, servings vary

!!!! Ingredients

  • 12 dry Kashmiri chilies or any red chili of your choosing
  • 2 minced garlic cloves
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons granulated sugar
  • ½ tablespoon soy sauce
  • Pinch of ground ginger
  • Salt, to taste
  • 2 tablespoons peanut or sesame oil

How to Make !!!!?

!!!! Sauce – Step by Step Instructions:

1. Fill a bowl with water and add the chilies.
2. Leave the chilies to soak for 20 minutes.
3. Drain and roughly chop.
4. Place the chilies into a food processor or blender.
5. Add the garlic, vinegar, sugar, soy sauce and ginger.
6. Sprinkle in a pinch of salt and process until a fine paste forms.
7. Transfer to a heat-safe bowl.
8. In a small skillet,heat the oil to its smoke point and pour the hot oil over the paste. This will loosen it up.
9. Stir, taste and add more salt if needed.

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Ideas to Use – !!!

Schezwan sauce and noodles are an outstanding pairing. Just lightly coat the noodles to create one pungent and very spicy carb filled treat. The Indo-Chinese condiment can also be added to fried rice (always add it as the rice is frying). Other uses include rubbing the sauce into meat and leaving to marinade for half an hour, spreading schezwan sauce on burgers or on hot dogs with shredded cabbage.


!!! is fit for:

Vegetarian, vegan, low-carb and gluten-free diets (just ensure the items used read “gluten-free” on the label).

After smelling the sauce for the first time you will be hooked. Yeah, it is so good that you don’t even have to taste it to crave it! Spread it or toss it into anything and you will elevate even the plainest foods to new heights. When making the sauce, feel free to use water or broth to loosen it up. Sautéed vegetables like onion, bell pepper, and celery can be added as well. They cut some of the heat and add lots of additional flavor.

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Category: Savory sauces

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