Schezwan sauce
Schezwan sauce, from above
VegVeganIndia

Schezwan sauce

Homemade schezwan: fiery, garlicky and nothing like the jar. Fridge gold.

30 minTime
1 gProtein each
hotSpice
The red jar, from scratch2 chapters · 1 min read

Make it your way

Grandma's wayRestaurant style, fiery and oily.
The original
75kcalsame
1 gproteinsame
1 gfibresame
30minutessame

Schezwan sauce.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Dried red chilli20 Kashmiri chillies, soaked
Garlic1 large head, finely chopped
Ginger4 cm, finely chopped
Spring onion (green onion, scallion)whites of 3 stalks, chopped
Cooking oil (vegetable oil)4 tbsp
Soy sauce2 tsp
Vinegar1 tbsp
Tomato ketchup (ketchup)1 tbsp
Sugar1 tsp
Black pepper½ tsp
Saltto taste

Method

4 steps
  1. 1Soak the chillies in hot water for 20 minutes, then grind to a paste with a little of the water.
  2. 2Heat the oil and fry garlic, ginger and spring onion whites on medium for 2 minutes.
  3. 3Add the chilli paste and cook on low, stirring, for 8 to 10 minutes.
  4. 4Add soy sauce, vinegar, ketchup, sugar, pepper and salt and simmer 2 minutes. Cool and store in a clean glass jar in the fridge.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Schezwan sauce: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Tutti frutti bread180 min
With a main Veg manchurian45 min
With a main Veg hakka noodles25 min
To drink Banana peanut butter smoothie5 min
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