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.