Schezwan sauce is a spicy, tangy all purpose oriental sauce. Widely used in Stir fried dishes or fried rice or noodles.
Schezwan sauce for me is a dipping sauce besides the 'taste saving' major ingredient for most oriental dishes. It pairs perfectly well with momos and makes a great condiment. I have friends that eat it with Paratha. After pineapple on pizza, Schezwan sauce with Paratha is totally accepted :)😓
I once had a marvelous idea to pick up a bottled Schezwan sauce from the local grocer ‘hoping' that I will cut short my dinner time. It actually did. I had to dump the cooked fried rice. Since then for me it's never any sauces that are heavily infused with preservatives than taste.
Homemade Schezwan sauce is very easy to make. You can even make a bigger quantity and store for future use. The recipe I am sharing today is my version. You are free to add more sugar or vinegar at the end after you taste. Sourness and sweetness depends on peoples tastebuds ... and nature too! 😉
Here is a quick recipe to make your own sauce. If you like more heat in your sauce, add more chillies and remember God loves you! 😅
INGREDIENTS (Makes little over 2 heaped tablespoons)
100gm Kashmiri chilies soaked in boiling water for 2-3hrs
15gm minced garlic (1TB)
15gm minced ginger (1TB)
10gm minced celery (3/4TB)
4TB canola oil
Salt as per tastes
10gm sugar (3/4TB)
20gm cane vinegar (white vinegar alternative)
1tsp freshly crushed white pepper
15gm/ 1TB tomato ketchup
1/2TB chilli sauce (optional)
15gm soy sauce
1 bay leaf
1 - Add only the soaked chilies to a blender and grind to a coarse paste. If at all you need to add water then add the water left after soaking. Reserve the water.
2 - Add oil to a heavy bottom wok, bay leaf and tip in garlic immediately. Lower the heat so the garlic flavor gets infused while it gets cooked.
3 - Once the garlic starts to get a light brown color, add ginger and celery and fry for 5mins.
4 - Now add the chilli paste and on medium high flame, cook for 5mins. Keep stirring.
5 - Add 1/4 cup reserved water from soaking chilies, salt and mix. Cover and cook until oil starts to leave edges (10min medium high heat)
6 - Add sugar, pepper, tomato & chilli sauce, vinegar and mix. Fry for another 5mins on low heat (I mix all the ingredients measured here and keep ready)
7 - Now add vinegar and give a good mix. Turn off heat, cover and let it sit for an hour or two for the flavors to marinate well.
You can store in an air tight container to use it later.