Schezwan Sauce Recipe
Schezwan sauce is a flavorful, spicy and hot condiment that is used to make fried rice, noodles, schezwan snacks. It can also be served with some snacks.
Schezwan sauce is a flavorful, spicy and hot condiment that is used to make fried rice, noodles, schezwan snacks. It can also be served with some snacks.
- 1 tbsp sugar
- 25 cup (less spicy variety)
- 1 cup hot water to soak chilies
- 1/4 cup oil (preferably sesame oil)
- 2 tbsps garlic chopped finely
- 1 tbsp ginger chopped finely
- 8 to 10 sichuan peppers crushed (optional)
- 3 tbsps onions chopped very finely - 1 small
- 1/2 cup water for sauce
- 3/4 tsp salt (i used 1 tsp sea salt)
- 3/4 tbsp soya sauce (i used organic soya sauce)
- 3/4 tbsp vinegar (rice or apple cider)
- 1/4 tsp pepper powder
- Carbohydrate 0.1134175 g
- Cholesterol 0 mg
- Fat 0.005705 g
- Fiber 0.046375 g
- Protein 0.0191625 g
- Saturated Fat 0.001715 g
- Serving Size 1 1 /4 cup (3g)
- Sodium 1162.81700235902 mg
- Sugar 0.0670425 g
- Trans Fat 0.000245000000000002 g
- Calories 0 calories
Step-by-step
- To reduce the heat from the red chilies, you can deseed them and use.
- Add them to a bowl and pour hot water.
- Let them soak for 30 mins.
- Meanwhile chop onions, ginger and garlic.
- After 30 mins, add the red chilies to a blender jar. Make a fine paste. If needed you can add 1 to 2 tbsp water. Set this aside.
- Heat oil in a pan.
- Saute garlic, ginger and sichuan pepper for 2 mins.
- Add onions and fry until they turn transparent. Do not brown the ginger garlic as they may lend a bitter taste.
- Add the chili paste and saute in the oil just for 2 mins.
- Pour half cup water and mix well.
- Add sugar, salt and pepper powder.
- Mix well. Cover and cook on a medium heat till the sauce turns thick.
- Open the lid and cook further stirring often until oil begins to separate.
- You can see the mixture begins to leave the sides of the pan.
- Add soya sauce and vinegar.
- Mix well and cook just for 1 to 2 mins. Taste it and add more salt or vinegar if needed.
- Schezwan sauce must taste hot with hints of sour and sweetness.
- Cool this completely and store it in a glass jar. Refrigerate for better shelf life.
- The prepared sauce can be enjoyed as a side dip with snacks. It can be used to make noodles, fried rice or schezwan snacks.
- To make fried rice or noodles, heat 1 tbsp oil in a wok. Fry onions and bell peppers on a high flame. Then add the rice or noodles and sauce as desired. Mix and fry on a high flame for 2 mins.
Reading the Chili Paste
When hot water rehydrates dried chilies during the thirty-minute soaking window, cellular walls soften to ensure a smooth puree. Blending the soaked pods requires patience and minimal liquid to prevent splashing. Deseeding the pods prior to soaking reduces fiery capsaicin levels without altering the fundamental flavor profile of the condiment.
Monitoring Doneness Through Visual Cues
Controlling heat levels prevents minced alliums from developing bitter notes during the initial sauté. Simmering the blended chili paste with water, sugar, and soy sauce demands watchful stirring until free moisture evaporates entirely. Visual separation of oil along the edges of the pan indicates proper reduction. The mixture should pull cleanly away from the pan sides before vinegar is stirred in.
Storage and Scaling Considerations
Cooling the finished condiment completely before transferring it to a sterilized glass jar extends preservation. Refrigeration protects the oils and aromatics during extended storage windows. Doubling or halving quantities requires proportional adjustments to cooking time since larger volumes hold moisture longer during the reduction phase.
