Schezwan Sauce

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Recipe Spotlight

Schezwan Sauce is a spicy special sauce used in Chinese recipes like Schezwan Fried Rice, Schezwan Noodles & as side dish for Chicken Lolipops, Momos.

For Storage / Re-Use Sauce


Dry Red Chillies – 15nos (soak in hot water for 1 hour)

Garlic – 15 cloves, finely chopped

Ginger – 1cm, chopped finely (Optional)

Shallots – ¼cup chopped ( or Onion chopped)

Soy Sauce – 1 tsp (optional)

Vinegar – 1tsp or use 1tsp lemon (taste will slightly differ if you use lemon)

Sesame Oil – 6tsp

Sugar – 1tsp

Salt – to taste


Remove the stalks. De-seed the chilies before you soak them, to avoid spiciness.

Drain and then grind the chillies to paste, add water to make a smooth paste of the red chilies.

Heat oil in a pan, add ginger, shallots, saute for a minute.

Add the paste to the pan, saute well, in low flame.

Add water, if required.

Add Sugar, salt, vinegar, soy sauce & stir well.

Stir continuously, for 5 minutes.

Cool down & store it in a air tight container.


Dole out yummy Spicy Schewan Sauce, refrigerate to increase the life of the sauce.

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