Homemade Szechuan Sauce recipe

Homemade Szechuan Sauce recipe

A quick and easy vegetarian sauce that can convert an ordinary meal into a restaurant style dinner – hot and spicy homemade szechuan Sauce recipe (Schezwan sauce or Sichuan sauce ). In mood to have something quick and spicy tonight, but no szechuan sauce on hand so threw in some ingredients and followed this recipe and created my very own homemade szechuan sauce.

This versatile stir-fry sauce is so easy to make. All the work goes in de-seeding whole red chilies and after that the recipe is straightforward.If you have a sensitive skin then these chilies may irritate your skin, make sure you wear gloves before removing seeds from these chilies.

Follow a step by step guide below to make your very own szechuan sauce. A quick and simple recipe that’s serve as a perfect base for stir fry veggies, tofu and even meat. Even after removing the seeds, this sauce is still very spicy and I have kept my sauce on a sweeter side but adjust sweetness and spiciness as per one’s taste. 

Recipe Source – Allrecipes.

Homemade Schezwan Sauce

Homemade Szechuan Sauce recipe
Votes: 16
Rating: 4.19
You:
Rate this recipe!
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Prepare this vegetarian hot and fiery sauce with ingredients right off your pantry.
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
Homemade Szechuan Sauce recipe
Votes: 16
Rating: 4.19
You:
Rate this recipe!
Print Recipe
Prepare this vegetarian hot and fiery sauce with ingredients right off your pantry.
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 2 cups Dried Whole Chilies (40-50 pieces)
  • 1 medium Chopped Onion
  • 3 tablespoon Chopped Garlic
  • 2 teaspoon Ginger paste
  • 3 tablespoon Tomato Ketchup
  • 3 tablespoon Soy sauce
  • 1 tablespoon Vinegar
  • 2-3 tablespoon Brown Sugar or Regular sugar
  • 2-3 tablespoon Sugar
  • Salt to taste
  • 2 tablespoon Sesame Oil or Olive oil
  • 1/4 cup Water
CHANGE SERVING SIZE: CUP
CHANGE UNITS:
METHOD
  1. Let's begin with de-seeding the chilies.
  2. Cut chili in half...
  3. Open and remove all the seeds.
  4. Empty each and every seed out into a bowl...
  5. Remove the dried membrane and discard.
  6. All we need is the skin of red chilies.
  7. All the red chilies are de-seeded and ready. It took me 20 minutes to empty all the chilies.
  8. Discard the seeds.
  9. Transfer cleaned chilies to a mixer...
  10. Add 1/4 cup water and grind it to a smooth paste.
  11. Assemble rest of the ingredients.
  12. Heat sesame oil in a pan, add chopped garlic, ginger and saute for 1 minute.
  13. Mix in chopped onions and saute for for another 1-2 minutes until onions are translucent.
  14. Pour in szechuan paste..
  15. Add tomato ketchup...
  16. Add soy sauce...
  17. Add salt..
  18. Pour in Vinegar and bring it to a boil. Add sugar and mix until well blended.
  19. Adjust sweetness and salt. Sezchuan sauce is ready.
  20. When completely cooled store it in an airtight container and its good for 3-4 weeks in your refrigerator and for 6 months in your freezer.
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