Schezwan Sauce
Fiery, garlicky Indo-Chinese sauce made with soaked dried red chilies, ginger, and a little vinegar. It is bold, savory, and slightly tangy, perfect for tossing into noodles, fried rice, or using as a dipping sauce.
For 8 servings
- prep · ~30 min
Soak the chilies.
Place the dried red chilies in hot water and soak for 30 minutes until softened. Drain them and keep 1/2 cup of the soaking liquid if it looks clean.
- mix · ~3 min
Blend the chili paste.
1.Add the soaked chilies to a blender jar.2.Add the garlic, ginger, vinegar, and reserved soaking liquid.3.Blend to a fairly smooth paste.4.Scrape down the sides and blend again if needed.TIPUse just enough liquid to keep the paste thick and concentrated. - saute · ~8 min
Cook the sauce.
1.Heat oil in a pan over medium-low heat.2.Add the blended chili paste and cook, stirring often, for 5 to 7 minutes.3.Add soy sauce, sugar, and salt.4.Cook until the oil starts to separate and the raw smell is gone.TIPKeep the heat moderate so the garlic and chilies do not burn and turn bitter. - simmer · ~3 min
Adjust the texture.
Add a splash of water if the sauce looks too thick. Simmer for 2 to 3 minutes until glossy and spreadable, then turn off the heat.
- rest · ~15 min
Cool the sauce completely.
- serve
Store or serve the Schezwan Sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If your chilies are very hot, split them and shake out some seeds before soaking to keep the sauce fiery but usable.
- 2Use only clean chili soaking liquid; if it tastes dusty or bitter, switch to plain water so the sauce stays bright.
- 3Blend the paste thick, not runny, so it fries properly and the oil can separate during cooking.
- 4Cook on medium-low and stir often; garlic burns quickly in this sauce and can make the whole batch taste bitter.
- 5The sauce is ready when the raw garlic smell disappears and a thin sheen of oil shows around the edges.
- 6Cool completely before bottling, then cover the top with a thin film of oil to help it keep better in the fridge.
- 7For noodles or fried rice, loosen a spoonful with a little hot water first so it coats evenly instead of clumping.
Adapt it for your goals.
Less-spicy
Remove most of the chili seeds before soaking, or replace part of the dried red chilies with milder ones for a gentler everyday sauce.
smokySmoky
Use a portion of smoky dried red chilies to give the sauce a deeper, barbecue-like edge that works especially well with noodles.
no soyNo-soy
Skip the soy sauce and add a little extra salt for a simpler chili-garlic version when you want a cleaner, sharper heat.
extra garlickyExtra-garlicky
Increase the garlic slightly for a more pungent dipping sauce that pairs especially well with momos and spring rolls.
Why this is on our healthy list.
Garlic and Ginger Aromatics
This sauce uses a generous amount of garlic and ginger, which bring strong flavor along with beneficial plant compounds.
Chili-Based Flavor Boost
Dried red chilies provide intense heat and flavor, letting a small spoonful season noodles, rice, or snacks effectively.
Lower Sugar Than Many Bottled Sauces
Only a small amount of sugar is used here, so the sauce stays savory, hot, and tangy rather than overly sweet.
Frequently asked questions
Once fully cooled and refrigerated in a clean airtight jar, it generally keeps well for several days; always use a dry spoon.
