Homemade Schezwan sauce

Recipe by
Total Time:
15-20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Dips-Spreads Recipes. You may also want to try Fish sauce, Chickpeas Hummus, Sardine or Tuna Pate, Curried Barbeque Sauce

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  • 1/4 cup - garlic, finely chopped
  • 2 tbsp - ginger, finely chopped
  • 4 tbsp - oil
  • 12 - red chilli
  • 1/2 tsp - soya sauce
  • 1/4 tsp - pepper powder
  • 1/2 tsp - tomato ketchup
  • Salt to taste
  • 1/4 cup - water

How to Make Homemade Schezwan sauce

  • Soak the red chilli in water for an hour.
  • Take out the seeds and grind it into a smooth paste. Add a few tsp of water if necessary while grinding.
  • the easier way to take out the seeds is, take it out before soaking. This makes the job easy.
  • In a pan add the oil and add the finely chopped ginger and garlic. Saute for few minutes till the garlic turns golden brown colour. Saute in a low flame, else it will not get cooked.
  • Add the ground red chilli paste to this. ( 2tbsp )
  • Mix well and cook for 2 minutes till the oil oozes out.
  • Add the soya sauce and pepper powder.
  • Add tomato ketchup and salt as needed.
  • Keep in mind that the sauces(soya and ketchup) contains salt.
  • Add 1/4 cup of water to this and cook for few minutes till it reaches a saucy consistency.
  • Add little extra water if you want, but do not add too much.
  • Sauce is ready.
  • This can be stored in a clean bottle for 10 days in the refrigerator
  • Recipe courtesy: Jeyashri's Kitchen