The schezwan sauce is a sichuan pepper based spicy sauce used to make fried rice and noodles. The rich red colour is derived from the red chillies and the spiciness and pungent nature comes from the sichuan peppers.
Originating in West Bengal, the food we know as Chinese is in fact FAR from actual Chinese food. The influence of Indian food cultures has given this cuisine a complete makeover and as a result, very few authentic Chinese restaurants exist in India.
- 1 cup dried red chillies soaked in 1 cup hot water for 30 minutes
- 1/4 cup oil
- 2 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 8-10 sichuan peppers, crushed (optional)
- 3 tbsp onion, finely chopped
- 1/2 cup water
- 1 tbsp sugar
- Salt to taste
- 1 tbsp soya sauce
- 1 tbsp vinegar
- 1/4 tsp Master Cook pepper, powdered
- 2 tbsp tomato ketchup
|Amount per serving|
|% Daily Value*|
|Total Fat 13.8g||18%|
|Saturated Fat 1.8g||9%|
|Total Carbohydrate 10.7g||4%|
|Dietary Fiber 0.5g||2%|
|Total Sugars 5.2g|
|Vitamin D 0mcg||0%|
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
- Blend the soaked red chillies using little water if required.
- Tip: Use a dash of vinegar to retain the vibrant colour of the sauce.
- Heat oil in a pan and saute the ginger, garlic and sichuan peppers.
- Add onions and sweat until translucent.
- Add the chilli paste with sugar, salt and pepper powder. Cook until the chillies lose its raw flavour.
- Stir in 1/2 cup of water, cover and cook until the sauce thickens.
- Uncover and cook until the oil separates from the mass. Add soya sauce, dash of vinegar and tomato ketchup..
- Cook some more and adjust the flavour. Let cool and use to make dishes of your choice.
August 9, 2020, 9:24 am
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