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SCHEZWAN SAUCE

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We all love Indo Chinese cuisine, Indo Chinese food is an Indian version of Chinese cuisine , originally Chinese cuisine is a bit bland but flavorful, and we Indians have customized it to our taste buds and created a new cuisine called Indo Chinese Cuisine.
The Indo Chinese cuisine is said to have been developed by small Chinese communities living in our famous china town in Kolkata, they have spiced up the original chinese  recipes to suit the taste buds of Indians and from there it has spread all over India getting a makeover as it travelled every region of India and changed according to the taste buds of the people residing there, now it has become so popular all over India and abroad that it has won the hearts of many with the twist in taste dishes..

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Sichuan cuisine / Schezwan cuisine or Szechuan cuisine alternatively known as Chuan cuisine is a style of Chinese cuisine originated from Sichuan province in southwestern china, it has bold flavors particularly the pungency and the spiciness resulting with the extensive use of garlic, chilies and also the addition of Sichuan peppers gives this cuisine a unique flavor.
As we all know that Schezwan sauce is the soul of Indo Chinese cuisine, so sharing my recipe for this spicy tangy and versatile sauce…
I have adapted the recipe according to the availability of ingredients and my taste buds and created my own Indo Chinese way of making this Schezwan sauce concentrate, we can make this sauce concentrate and store in an airtight glass jar in the refrigerator for more than 15 days, and it becomes so easy to whip up exciting schezwan dishes like schezwan fried rice, schezwan noodles, or any schezwan gravy, stir-fry’s or appetizers of your choice in a jiffy… this sauce when diluted with some water ketchup and thickened with a little bit of corn flour/starch  becomes an awesome dipping sauce for lollypops veg/ non veg, momos veg/nonveg, or else just add some of this concentrate sauce to some mayo or hung curd to make an interesting dip or spread to accompany with whatever you fancy with, the options are endless…

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So go ahead make a batch of this sauce and I am sure that this will become a necessity in your kitchen pantry forever, believe me if you have different types of sauces and chutneys ready in your refrigerator life becomes so easy, and cooking an interesting meal becomes as easy as a piece of cake …
Have shared more such pickles, condiments, and sauces in my blog do check their recipes by clicking on their names given below. QUICK PICKLED RED HOT PEPPERS, LAL MIRCH KA BHARWA ACHAR U.P. STYLE, TOMATO CHILLY GARLIC PICKLE, TOK MISHTI JHAAL KULER ACHAR ,GUD AAM, IMLI KI GOLI PEANUT & CHILLY GARLIC CHUTNEY, GREEN CHUTNEY ,IMLI KI CHUTNEYDAHI CHUTNEYKOTH BEL MAKHA.

4RECIPE FOR SCHEZWAN SAUCE:

Ingredients:

  • 20 to 25 nos – Dried red chilies ( if you wan your sauce less spicy then  deseed it, I like the heat so I didn’t)
  • White Vinegar needed to soak the dry chilies
  • ¼ th cup – Garlic cloves finely chopped or minced
  • 4 tbsp – Ginger grated
  • 6 to 8 tbsp – Tomato ketchup (or as needed)
  • 1 tbsp – Soya sauce
  • 2 tbsp – Green chilies chopped finely
  • ¼ th cup packed – White part of the green onions chopped finely
  • ¼ th cup packed – Green part of the green onion chopped finely
  • ¼ th cup – Celery stalks chopped finely or Coriander stems chopped finely
  • 2 to 4 tbsp – Vinegar to add at last after making the sauce
  • 1 tsp – Schezwan peppercorns powdered or Black pepper powder
  • 2 tsp – Sugar
  • ¼ th cup – Sesame oil or normal cooking oil
  • Salt to taste

5METHOD :

  1. Soak the chilies in enough vinegar so that all the chilies are submerged in it, cover and soak them for at least 12 hours.
  2. After soaking the chilies for 12 hours boil the chilies on low to medium flame till the chilies become soft and pulpy, switch off the flame and let them cool to room temperature.
  3. Grind the boiled chilies in a mixer grinder to a coarse paste or else if you like a  smooth textured sauce grind it to a smooth paste, I like my sauce a bit chunky so I prefer a coarse paste.
  4. Heat oil in a pan and add the chopped garlic, grated ginger, chopped celery stems or coriander stems and fry till the ginger and garlic turns pink.
  5. Add the white part of the spring onions chopped finely to the pan and fry till they turn pink.
  6. Now add the above ground chili paste and fry till the raw smell of the chilies have faded away and the moisture from the chilies have evaporated.
  7. Add salt, sugar, tomato ketchup, schezwan peppercorn powder or black pepper powder, soya sauce and cook till the moisture has evaporated a bit.
  8. Add the spring onion greens chopped finely and cook for few seconds at last add vinegar and give a good stir cook for last few seconds at this point you will see that the sauce has thickened a bit and the oil is floating on the top of the sauce, your schezwan sauce concentrate is ready , switch off the flame.
  9. Let the sauce cool down, store in an airtight glass container, this sauce can be stored in the refrigerator for around 15 to 20 days.
  10. Whenever you want to use this concentrated sauce for making dips, or any Chinese or Indo Chinese dish just dilute with some water and some ketchup, and thicken the sauce with some cornstarch to make any gravy or any stir fry, and whip up a schezwan meal in a flash.

6NOTES:

  1. I have used bedgi chilies and normal red chills 50/50 if you get Kashmiri mirch then use it. It gives a nice colour to the sauce and less heat.
  2. I have not used water in soaking or grinding the chilies as it reduces the shelf life of the sauce but if you think that the sauce is too much thickened then add a dash of water while reducing the sauce.
  3. The quantity of the tomato ketchup can be increased to get the desired consistency of the sauce.
  4. This is a concentrated schezwan sauce, to making schezwan dishes with it, will be sharing some recipes made with this sauce soon.
  5. Store the sauce in a sterilized glass bottle in the refrigerator, it will last for 15 to 20 days easily, just take care to use dry moisture free spoon while taking the sauce out.

 

SCHEZWAN SAUCE
 
Author:
Recipe type: Firangi Affairs, Pickles & Condiments, Sauces and Dips, Veg
Ingredients
  • 20 to 25 nos – Dried red chilies ( if you wan your sauce less spicy then deseed it, I like the heat so I didn’t)
  • White Vinegar needed to soak the dry chilies
  • ¼ th cup – Garlic cloves finely chopped or minced
  • 4 tbsp – Ginger grated
  • 6 to 8 tbsp – Tomato ketchup (or as needed)
  • 1 tbsp – Soya sauce
  • 2 tbsp – Green chilies chopped finely
  • ¼ th cup packed – White part of the green onions chopped finely
  • ¼ th cup packed – Green part of the green onion chopped finely
  • ¼ th cup – Celery stalks chopped finely or Coriander stems chopped finely
  • 2 to 4 tbsp – Vinegar to add at last after making the sauce
  • 1 tsp – Schezwan peppercorns powdered or Black pepper powder
  • 2 tsp – Sugar
  • ¼ th cup – Sesame oil or normal cooking oil
  • Salt to taste
Instructions
  1. Soak the chilies in enough vinegar so that all the chilies are submerged in it, cover and soak them for at least 12 hours.
  2. After soaking the chilies for 12 hours boil the chilies on low to medium flame till the chilies become soft and pulpy, switch off the flame and let them cool to room temperature.
  3. Grind the boiled chilies in a mixer grinder to a coarse paste or else if you like a smooth textured sauce grind it to a smooth paste, I like my sauce a bit chunky so I prefer a coarse paste.
  4. Heat oil in a pan and add the chopped garlic, grated ginger, chopped celery stems or coriander stems and fry till the ginger and garlic turns pink.
  5. Add the white part of the spring onions chopped finely to the pan and fry till they turn pink.
  6. Now add the above ground chili paste and fry till the raw smell of the chilies have faded away and the moisture from the chilies have evaporated.
  7. Add salt, sugar, tomato ketchup, schezwan peppercorn powder or black pepper powder, soya sauce and cook till the moisture has evaporated a bit.
  8. Add the spring onion greens chopped finely and cook for few seconds at last add vinegar and give a good stir cook for last few seconds at this point you will see that the sauce has thickened a bit and the oil is floating on the top of the sauce, your schezwan sauce concentrate is ready , switch off the flame.
  9. Let the sauce cool down, store in an airtight glass container, this sauce can be stored in the refrigerator for around 15 to 20 days.
  10. Whenever you want to use this concentrated sauce for making dips, or any Chinese or Indo Chinese dish just dilute with some water and some ketchup, and thicken the sauce with some cornstarch to make any gravy or any stir fry, and whip up a schezwan meal in a flash.
Notes
1. I have used bedgi chilies and normal red chills 50/50 if you get Kashmiri mirch then use it. It gives a nice colour to the sauce and less heat.
2. I have not used water in soaking or grinding the chilies as it reduces the shelf life of the sauce but if you think that the sauce is too much thickened then add a dash of water while reducing the sauce.
3. The quantity of the tomato ketchup can be increased to get the desired consistency of the sauce.
4. This is a concentrated schezwan sauce, to making schezwan dishes with it, will be sharing some recipes made with this sauce soon.
5. Store the sauce in a sterilized glass bottle in the refrigerator, it will last for 15 to 20 days easily, just take care to use dry moisture free spoon while taking the sauce out.

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