Best Schezwan Sauce Recipe

Schezwan Sauce Recipe pinit

Spice enthusiasts, get ready to embark on a culinary adventure that will tantalize your taste buds and elevate your home-cooking game! Today, we’re diving into the secrets of crafting the perfect Schezwan Sauce Recipe – a fiery concoction that strikes the ideal balance between heat, tanginess, and umami.

In the realm of savory delights, few creations stand out as boldly as the Schezwan Sauce. Originating from the Sichuan province of China, this fiery condiment has transcended borders, captivating palates around the world with its unique blend of heat, tanginess, and umami. Today, we invite you to join us on a culinary adventure as we demystify the art of making Schezwan Sauce Indian style from scratch.

Brace yourself for an exploration of flavors, a symphony of aromas, and the secrets to crafting the perfect Schezwan Sauce that will undoubtedly become a staple in your kitchen. Follow along as we unveil the step-by-step guide to creating this culinary masterpiece from scratch.

Uncover recipes that align with your taste preferences:

Best Schezwan Sauce Recipe

Imagine plump dried chilies transformed into a silky-smooth paste, the aromatic dance of garlic, ginger and spring onions in sizzling oil, and the careful balance of soy sauce, tomato sauce, chili sauce, lime juice, and more. It's a culinary symphony that unfolds in your kitchen.

Schezwan Sauce Recipe
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 10 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Begin by boiling the dried chilies until they reach a soft, pliable consistency.

  2. Once softened, blend the chilies into a smooth paste.

  3. Finely chop the garlic, onions, and spring onions, set them aside.

  4. Heat a frying pan and add oil. Then, toss in the chopped garlic, onions, and spring onions. Let them dance in the sizzling pan until they are slightly wilted.

  5. Add the blended chili paste to the pan, stirring it into the aromatic medley.

  6. Now add soy sauce, tomato sauce, chili sauce, lime juice, sesame oil, black pepper, sugar, salt, and mushroom bouillon. Stir vigorously, ensuring every ingredient harmonizes to perfection.

  7. Cook the mixture until the oil start to seperates, allowing the flavors to intensify. If needed, add water to achieve your desired consistency.

Nutrition Facts

Servings 10


Amount Per Serving
Calories 269kcal
% Daily Value *
Total Fat 26g40%
Sodium 601mg26%
Potassium 122mg4%
Total Carbohydrate 9.2g4%
Dietary Fiber 0.7g3%
Sugars 5g
Protein 1.2g3%

Calcium 20 mg
Iron 1 mg

* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Note

  • Be cautious when handling dried chilies. To reduce the sauce's heat level, remove the seeds and membranes before boiling or use fewer chilies.
  • Allow the sauce to cool completely before storing it in airtight containers. Refrigerate for longer shelf life, and it can last for several weeks. This makes it convenient for future use in various dishes.
Keywords: Schezwan Sauce Recipe

Frequently Asked Questions

Expand All:
What dishes can I use Schezwan Sauce in?

Schezwan Sauce is versatile! Use it as a stir-fry sauce like noodle or even rice and also a dipping sauce. Get creative and experiment with different dishes.

Can I make Schezwan Sauce without certain ingredients, like sesame oil?

Yes, you can customize the recipe based on your preferences and dietary restrictions. While sesame oil adds a unique flavor, you can use alternatives like vegetable or peanut oil.

Can I make a milder version for kids?

Certainly! Tailor the spice level by using fewer dried chilies and reducing the amount of chili sauce. Adjust other seasonings accordingly to maintain a balanced flavor.

Tried your hand at this recipe yet?

Tag @jrfood10 on Instagram and share your culinary masterpiece with the world! Don't forget to use the hashtag #cookwithjrfood for a chance to be featured and inspire fellow food enthusiasts!

Leave a Comment

Your email address will not be published. Required fields are marked *