Schezuan Sauce

Tarla.Dalal's picture

Jul. 24, 2014

If you love Oriental cooking, you must have this sauce in your larder! The Schezuan Sauce is a common addition to several Chinese recipes including noodle and vegetable preparations. It can be made quite easily with readily available ingredients, and by preparing at home you can rest assured that no unnecessary chemicals have been added to it for preservation, flavor enhancement, etc.


For chilli garlic paste
Whole dry kashmiri red chilies 20
Chopped garlic 1/4 Cup (4 tbs)
Other ingredient
Oil 3 Tablespoon
Finely chopped garlic 1 Tablespoon
Finely chopped green chili 1 Teaspoon
Finely chopped ginger 1/2 Tablespoon
Finely chopped onion 2 Tablespoon
Cornflour 1 Tablespoon , dissolved in 2 tbsp water
Vinegar 1 Tablespoon
Sugar 2 Teaspoon
Salt To Taste



For Chili Garlic Paste:

1. In a pan, boil 1 cup of water, add dry red chilies and garlic. Stir occasionally and cook over medium flame for 5-7 minutes. Set aside to cool.

2. In blender, blend chili and garlic into smooth paste using about1 tablespoon of water. Set aside.



3. In a non-stick pan, heat oil, add garlic, green chili, ginger, onion and sauté over medium flame for 1 minute.

4. Add prepared chili-garlic paste, and ½ cup of water. Stir occasionally and cook for 1 more minute.

5. Add corn flour--water mixture, vinegar, sugar and salt. Stir occasionally and cook for 1-2 minutes. Cool completely and keep refrigerated.



6. Use as required.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 82Calories from Fat 51

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 52 mg2.17%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 2 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet