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    Home » Chinese

    Published: Jun 24, 2016 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 20 Comments

    Schezwan Sauce

    Blogging Marathon #65 Week 4 Day 1

    Theme: One Sauce, Two dishes

    Dish: Schezwan Sauce



    Schezwan sauce or Szechuan sauce, an essential condiment in all Indo-Chinese dishes needs no introduction. Every course of Indo-Chinese has this sauce in it. Whether it is appetizers like schezwan fingers, schezwan potatoes or main course items like vegetables in schezwan sauce or even schezwan rice or schezwan noodles; every dish has it! So for a family that loves their Indo-Chinese dishes at home, this sauce would have a permanent place in the refrigerator!



    Our family is just like that. We love all these dishes and so home-made schezwan sauce is always found in the house. Not only Chinese, this sauce has now found a place in all cuisines from Schezwan Dosa to Schezwan Vada Pav. This spicy sauce tastes amazing with all kinds of pakodas and even with parathas.


    So, today on the first day of week 4 of Blogging Marathon, where the theme is to make a sauce on day one and two dishes using the sauce on the following days I chose this spicy yet delicious sauce. The recipe is a simple one and can be made in advance. In fact, it should be made in advance as the taste deepens as the days pass. Making the sauce a couple of days before you want to use it is the best. The flavors get completely absorbed and the sauce tastes amazing. 



    Here is the recipe for Schezwan Sauce today, and come back tomorrow and day after for two cool dishes made using this sauce. I promise they are as easy and yummy as this sauce!

    Ingredients


    Dried Kashmiri Chillies 1 cup

    Garlic 2-3 pods

    Ginger 1 inch piece

    Chilli Oil 2 tbsp

    Vegetable Oil 3-4 tbsp

    Vinegar 1 tsp

    Salt


    Method


    Remove stems, veins and seeds of the kashmiri chillies. Chop into pieces and set aside. Mince ginger and garlic pods. 

    In a pan heat vegetable oil and chilli oil. Turn down the heat and add the chillies. Make sure all the chillies are submerged in the oil. Add the minced garlic and ginger and mix well. Let them cool for a couple of hours. 

    Once cool, blend to a fine paste with salt and vinegar. Add more oil if required. Do not use any water in the sauce.

    Once pureed, store in an airtight container. Refrigerate and use as required.


    Use the sauce to make amazing dishes like this Schezwan Fried Rice, Schezwan Dumplings and Chinese Bhel!



    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

    « Mexican Pizza
    Vanilla Popsicles »

    Reader Interactions

    Comments

    1. Sowmya :) says

      March 10, 2022 at 8:04 pm

      This looks lovely...so many dishes come from such a simple sauce

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot!! 🙂 Yes I love making a bulk and storing it in my refrigerator.

        Reply
    2. MySpicyKitchen says

      March 10, 2022 at 8:04 pm

      Love that fiery red color of the sauce and looks absolutely lip smacking !!

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot Usha!! 🙂

        Reply
    3. Sarita says

      March 10, 2022 at 8:04 pm

      Nice pics.. Sauce looks super delicious...

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot Sarita!!

        Reply
    4. www.annapurnaz.in says

      March 10, 2022 at 8:04 pm

      The bright red color of the sauce looks so inviting!!

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot!! 🙂

        Reply
    5. Pavani says

      March 10, 2022 at 8:04 pm

      Spicy & delicious schezwan sauce. Love the color of your sauce -- looks perfectly spicy.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot Pavani!! 🙂

        Reply
    6. Priya Suresh says

      March 10, 2022 at 8:04 pm

      Omg, the colour of the sauce itself makes me drool.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot Priya!! It was super hot 🙂

        Reply
    7. Srivalli says

      March 10, 2022 at 8:04 pm

      Wow that sauce has got me drooling!...can't wait to see what you have used this sauce..

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Thanks a lot Valli!! I had a tough time selecting two recipes from the sauce. I had a list of atleast a dozen 🙂

        Reply
    8. Unknown says

      March 10, 2022 at 8:04 pm

      What is chilli oil? Which brand do u use and how does it tastes? Never saw in US groceries store,hence curious ☺☺

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:04 pm

        Chilli Oil is simply the oil left after you saute dry chillies in hot oil. It can be made at home using sesame oil and spicy chillies or bought from the Asian store. I get mine from Ranch 99. They carry a couple of brands with everything written in Chinese!

        Reply
    9. cookingwithsapana says

      March 10, 2022 at 8:04 pm

      Schezwan sauce looks so perfect and I love the deep red color of it.

      Reply
    10. Dianna says

      April 25, 2022 at 7:43 pm

      How long does this oil keep in the refrigerator?

      Reply
      • herbsmruti says

        April 25, 2022 at 8:04 pm

        It stays well for at least 3 weeks when refrigerated.

        Reply
        • Dianna says

          April 26, 2022 at 4:28 am

          Thank you!

          Reply

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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