Schezwan sauce

Schezwan sauce is a popular Indochinese cuisine prepared from red chilies and Szechuan peppers which is typically used for Indochinese cuisine or as a dip. The sauce usually has a very strong flavor with high pungency and spiciness from the generous use of garlic and chili peppers.

Schezwan sauce

Schezwan sauce

Recipe by Ushakal GroupCourse: Veg, Veg BreakfastCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 2 cups dried red chilli

  • ¼ cup oil

  • ¼ cup garlic, finely chopped

  • 2 tbsp ginger, finely chopped

  • ¼ cup water

  • ½ tsp pepper, crushed

  • 2 tbsp vinegar

  • 2 tbsp soy sauce

  • 1 tbsp sugar

  • 2 tbsp tomato sauce

  • salt to taste


  • Soak dried red chilli in hot water for 30 minutes or till they turn soft.
  • Discard the water and blend to smooth paste adding water if required. Keep aside.
  • Now in a large kadai, heat ¼ cup oil.
  • Saute in ¼ cup garlic and 2 tbsp ginger for 1 to 2.
  • To this add the prepared red chilli paste.
  • Saute for 2 minutes, so that chilli gets cooked well.
  • Now add ¼ cup water and adjust consistency.
  • Cover and simmer for 15 minutes.
  • Make sure to cook the sauce till oil floats on top.
  • Then, add in ½ tsp pepper, 2 tbsp vinegar, 2 tbsp soy sauce, 2 tbsp tomato sauce, 1 tbsp sugar and salt to taste.
  • Mix well making sure everything is combined well.
  • Serve schezwan sauce as a dip with chips or fries.

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