Schezwan sauce. The Indian version of fiery spicy sauce originated in China and a quintessential element of Indo-Chinese cuisine. With its spicy, sweet and savory combination of red chilies, soy sauce and vinegar, this gorgeous red sauce tastes amazing in stir fries and dips. If you love extra spice kick to your delicious dishes, this is a must try.
Inspired by Chinese szechuan sauce, this Indo-Chinese sauce is super easy to make at home and is a popular addition to Indian street foods. The best part is you can make this sauce with ingredients you already have on hand. It’s rich, flavorful and loaded with bold, spicy flavors. Moreover, you can customize it with the right amount of red chilies.
How To Make Indo-Chinese Schezwan Sauce
First, let’s talk about red chilies. To be exact, dried red chilies. You have two options here – regular or Kashmiri red chilies. I used regular red chilies, however, Kashmiri red chilies are the perfect choice if you are after less heat and vibrant color. To make this sauce, you”ll need to process the red chilies to a smooth paste. Make sure you soak the chilies in hot water for about 10 minutes to soften them for easy grinding.
Second, cook the sauce. Start with sauteing onions, and minced garlic and ginger. Once the onions are browned, add red chili paste, and cook for about 5 minutes. If the sauce is too dry, add more water to achieve the right consistency. To amp up the flavor, you’ll need to add a few authentic Chinese ingredients like soy sauce and rice vinegar. I also like to add some ketchup or tomato sauce to add another level of contrasting sweetness to the sauce.
Make sure you allow this schezwan sauce to cool down completely before storing in an airtight container. Store this in the refrigerator for up to 2 weeks.
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