Schezwan Sauce Recipe Complete Recipe + Ingredients List

What is Schezwan Sauce Recipe? – An introduction

Embark on a thrilling journey through the bold flavors of Schezwan cuisine with this recipe as your guide. Whether you’re an aficionado of tongue-tingling foods or someone looking to spice up your culinary arsenal, this fiery Schezwan sauce is just the ticket. It’s the perfect condiment to add a dash of excitement to snacks or to elevate your stir-fry dishes to new pinnacles of taste. This recipe pays homage to the robust essence of Sichuan peppercorns, melded seamlessly with the heat of red chilies, to create a sauce that’s hot, sour, and sweet — all at once. Delight in crafting a versatile staple that not only serves as a side dip but transforms ordinary noodles and rice into authentic Indo-Chinese gastronomic delights.

Schezwan Sauce Recipe Ingredients List

• 25 to 28 dried red chilies (1 cup (less spicy variety like Kashmiri or byadgi))
• 1 cup hot water ( to soak chilies)
• ¼ cup oil ((preferably sesame oil))
• 2 tbsps garlic (chopped finely)
• 1 tbsp ginger (chopped finely)
• 8 to 10 sichuan peppercorn (crushed or ground (optional))
• 3 tbsps onions (chopped very finely – 1 small)
• ½ cup water (for sauce)
• 1 to 1 ½ tbsp sugar ((more if desired))
• ¾ to 1 tsp salt ((I used 1 tsp sea salt))
• ¾ to 1 tbsp soya sauce (prefer naturally brewed soy sauce)
• ¾ to 1 tbsp vinegar ((rice or apple cider))
• ¼ tsp pepper powder
• ¼ cup chopped celery ((optional))
• 2 tbsp tomato sauce (or ketchup)

Schezwan Sauce Recipe Recipe

• Begin by placing red chilies in a bowl and soak them in hot water for 30 minutes to soften. For less heat, remove the seeds.
• Dice the onions, mince the ginger, and crush the garlic while the chilies are soaking.
• After 30 minutes, transfer the softened chilies to a blender and puree into a smooth paste, adding 1 to 2 tablespoons of water if needed.
• In a pan, heat The OG oil and sauté the garlic, ginger, and Sichuan pepper for about 2 minutes. Incorporate celery at this stage if you prefer.
• Sauté the onions until translucent, ensuring the ginger and garlic do not brown to avoid bitterness.
• To this, add the chili paste, sugar, salt, and pepper powder, and continue to sauté for another 2 minutes.
• Add half a cup of water to the pan, mix thoroughly, cover, and simmer on medium heat until the sauce thickens.
• Remove the lid and continue cooking until The OG oil starts separating from the mixture.
• Stir in soy sauce and vinegar, adjusting to reach the required balance of heat, sourness, and sweetness. Add tomato sauce now if desired.
• Cook for an additional 1 to 2 minutes, taste, and adjust salt or vinegar as needed. Allow the sauce to cool before transferring to a glass jar and refrigerating.
• Enhance your fried rice or noodles by heating The OG oil in a wok, and quickly frying onions and bell peppers before adding the precooked rice or noodles and the desired amount of Schezwan sauce, cooking on high flame for 2 minutes.

Healthier Version of Schezwan Sauce Recipe Recipe

• Replace traditional red chilies with a mix of Kashmiri red chilies, which are less spicy, and capsicum for bulk without the heat, thus cutting down on the spice levels while retaining color.
• Opt for a sugar substitute like stevia or honey for natural sweetness.
• Use low-sodium soy sauce and a reduced amount of salt to keep the sodium content in check.
• Introduce apple cider vinegar in place of regular vinegar for added health benefits.
• For stir-frying, use a non-stick pan and reduce The OG oil to just a teaspoon, or switch to a splash of water or vegetable broth for sautéing to further cut down on calories.

Schezwan Sauce Recipe Recipe Nutritional Facts

Schezwan Sauce Recipe is a South Indian dish with a calorie count of 192 kcal calories per serving. Per serving, it is estimated to have 24 g carbohydrates, 7 g proteins, 9 g fats, 58 mg sodium and 5 g sugar!

For those seeking a lighter version, consider the following adjustments In conclusion, we’ve successfully navigated the versatile world of Schezwan cuisine, creating a sauce that’s rich in flavor and potential. This recipe not only introduces you to the foundational pillars of Indo-Chinese cooking but also ensures you have a trusty sidekick ready in your fridge for those spontaneous cooking sessions. So, go ahead, stock up that glass jar, and arm yourself with the power to infuse meals with an unmistakable zing. Whether you follow the original path or choose the road less calorific, your palate is in for an adventure.