Schezwan Sauce Recipe | Schezwan Sauce with Celery

Schezwan Sauce Recipe | Schezwan Sauce with Celery | How to make Szechuan Sauce from Dried Red Chilies

Schezwan Sauce Recipe | Schezwan Sauce with Celery | How to make Szechuan Sauce from Dried Red Chilies with video and step by step instructions.

Authentic style Schezwan Sauce Recipe | Schezwan Sauce with Celery is very easy to make. It can be made fiery or mild. This Schezwan sauce can perk up flavorful expressions in no time. It is much better than store bought Schezwan sauce since no artificial preservatives or chemicals are added.

What is Szechuan Sauce

This is an Indo Chinese style sauce predominantly made from red chilies and garlic with a mild sweet sour tangy taste. It is also known as Schezuan Sauce or Schezwan Chutney . It is a vibrant colored stir fry sauce for noodles, rice, chicken and vegetables or can be used as a dipping sauce.

Another variant of this Schezwan sauce is the Hot Chili Garlic Sauce which is made from fresh red chilies. You may enjoy either of these sauces with snacks such Chinese Noodle Samosa or other Snacks. Try out Schezwan Paneer Parathas where I have used this Schezwan sauce for stir frying the Indian Cottage Cheese.

Szechuan Sauce from Dried Red Chilies makes a good stir fry sauce for Vegetable Manchurian.

Ingredients for Szechuan Sauce from Dried Red Chilies

• Kashmiri chili or any mild variety
• Red chili hot variety
• Celery – chopped
• Ginger garlic – (depends on pungency of garlic variety) oil(mix of cooking oil and sesame oil)
• Salt
• Sugar/Tomato ketchup
• Soy sauce
• Vinegar

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Step by Step Instructions with Photos

Boil red chilies

Rinse chilies with water or wipe the chilies with a damp cloth.

Then boil chilies in hot water to soften them.

Thereafter, cool and run in a blender to make a coarse paste.

Cooking Schezwan Sauce

Heat oil add ginger garlic and sauté till light in color.

Then add in the chopped celery and chopped bulb parts of spring onions. Lightly sauté.

Now add the chili paste. Sauté for  few minutes.

Add salt, sugar and tomato ketchup.

Sauté till the Schezwan sauce leaves the sides of the pan and oil floats.

At this point add the vinegar and soy sauce Continue to  sauté.

Oil starts to float.

Switch off flame and let it cool.

When cool, transfer to a clean and dry bottle.

Store in refrigerator.

Serving Suggestions

This Schezwan sauce recipe is primarily for stir frying. Use it as a stir fry sauce for Hakka Noodles, Manchurian gravies, Hot And Sour Soup etc. Though there is a Schezwan dipping sauce on this blog to enjoy your snacks with. But you can use this recipe as well for a dipping sauce with Crispy Spring Rolls or as a spread sauce for Paneer Frankies

Tips for Perfect Szechuan Sauce

To increase shelf life of Schezwan sauce, take out small portions for consuming, while the rest remains in the fridge.

Adjust the varieties of red chilies according to taste.

If celery is not available you may use substitute with coriander stems.

Be generous in using oil so that the sauce remains good for longer time. To serve take out small portions from the fridge.

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Recipe Card

Schezwan Sauce Recipe | Schezwan Sauce with Celery

This Indo Chinese Schezwan sauce is made from dried red chilis and garlic . It is a vibrant colored stir fry sauce for noodles, rice, chicken poultry  and vegetables or can be used as a dipping sauce. This Authentic style Schezwan sauce is very easy to make. It can be made fiery or mild. This Schezwan Sauce can perk up flavorful expressions in no time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Accompaniments

Cuisine Indo Chinese

Ingredients

  

• 1 cup Kashmiri chili
• ½ cup red chili hot variety
• ¼ cup chopped celery
• ½ tbsp. chopped ginger
• ¼ to ½ cup chopped garlic depends on pungency of garlic variety
• ½ cup to 1 cup oil mix of cooking oil and sesame oil
• 1 tsp salt
• 1 Tsp sugar
• 1 tbsp tomato ketchup
• ¾ to 1 tbsp soy sauce
• 1 tbsp vinegar

Instructions

 

• Organize the ingredients
• Rinse chilies with water or wipe the chilies with a damp cloth.
• Boil chilies in hot water.
• Cool and run in a blender to make a coarse paste
• Heat oil add ginger garlic and sauté till light in color.
• Then add in the chopped celery. and chopped bulb parts of spring onions. Lightly sauté.
• Now add the chili paste. Sauté for  few minutes.
• Add salt, sugar and tomato ketchup.
• Sauté till the Schezwan sauce leaves the sides of the pan and oil floats.
• At this point add the vinegar and soy sauce Continue to  sauté. Oil starts to float.
• Switch off flame and let it cool.
• hen cool, transfer to a clean and dry bottle.
• Store in refrigerator.
• To increase shelf life of Schezwan sauce, take out small portions for consuming, while the rest remains in the fridge.

Notes

• Adjust the varieties of red chilies according to taste.
• If celery is not available you may use substitute with coriander stems.
• Be generous in using oil so that the sauce remains good for longer time. To serve take out small portions from the fridge.

Keyword Chili sauce, dipping sauce, Red chilies, Sauce for Stir Frying, Sichuan Sauce, spicy, Stir Fry Sauce, Szechuan Sauce

FAQ

What is the shelf life of Schezwan Sauce

As mentioned earlier in the post, place the sauce in a glass container in the fridge. Take out small serving portions and immediately keep back the remaining sauce in the fridge. Do not leave the stored sauce container on the counter top for too long. If you follow this then, this Schezwan Sauce remains good for 2-3 months. Alternatively you could store in the freezer section. Generally I follow the first approach.

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