Chinese · Vegetarian
Homemade Schezwan Sauce
A fiery, garlicky sauce for noodles, fried rice and starters. It keeps in the fridge for up to 2 weeks.
Homemade Schezwan sauce is a fiery, garlicky red chilli sauce for noodles, fried rice and Indo-Chinese starters. Make a jar and it keeps for up to 2 weeks in the fridge.
Method
- Drain the chillies and grind with garlic and ginger to a coarse paste.
- Heat oil in a pan and cook the paste on medium heat for 4 to 5 minutes until the raw smell goes.
- Add soy sauce, vinegar, ketchup, sugar, salt and pepper; cook 2 minutes until the oil separates.
- Cool and store in a clean, dry jar in the refrigerator.
Chef's tips
- Use Kashmiri chillies for colour without excessive heat.
- A thin layer of oil on top helps it keep; always use a clean, dry spoon and keep the jar refrigerated.
Want to master this hands-on? Join our Chinese Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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