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Schezwan Sauce

bhavnaskitchen's picture
  Dry whole red chilies 5 Medium, soaked overnight or for few hours
  Coriander leaves 3 Tablespoon, chopped
  Green onion white part 1 Tablespoon, chopped
  Garlic 1 Tablespoon, chopped finely
  Tomato puree 1⁄4 Cup (4 tbs)
  Vinegar 1 Teaspoon
  Soy sauce 1 Teaspoon
  Salt 2 Teaspoon (to taste)
  Sugar 1 Teaspoon (to taste)
  Corn oil 2 Tablespoon

1. Blend red chilies after draining water with water.
2. Add a little tomato puree and blend the chili again smoothly.
3. Heat corn oil in a non stick pan till the smoke coming out of it.
4. Add white part of green onion, garlic, coriander leaves and stir and cook till onion is golden brown in color.
5. Add salt to taste, 1 tbsp tomato puree, ground chili paste and cook till oil separates.
6. Add a little soy sauce, vinegar, brown sugar and let it cook for a while.

7. Let it cool down and store in airtight jar and use in recipes like schezwan rice or noodles.

Recipe Summary

Difficulty Level: 
Indo Chinese
Vegetarian, Low Cholesterol
Red Chili
Preparation Time: 
20 Minutes

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Average: 4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 437 Calories from Fat 312

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 2.9 g14.7%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 4294.2 mg178.9%

Total Carbohydrates 26 g8.5%

Dietary Fiber 10.6 g42.3%

Sugars 8.7 g

Protein 8 g16.9%

Vitamin A 89.5% Vitamin C 71.9%

Calcium 8.2% Iron 13.4%

*Based on a 2000 Calorie diet

Schezwan Sauce Recipe Video