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A fiery and pungent Indo-Chinese condiment made from dried red chilies, garlic, and ginger. Perfect for spicing up noodles, fried rice, or as a zesty dipping sauce for appetizers.
Prepare the Chilies
Create the Chili-Garlic Paste
Cook the Sauce
A vibrant and quick stir-fry featuring crispy tofu and a rainbow of fresh vegetables tossed in a savory sauce. This Indo-Chinese classic is perfect for a healthy weeknight dinner, ready in under 30 minutes.
A quick and flavorful Indo-Chinese stir-fry with crispy tofu, vibrant vegetables, and noodles tossed in a fresh, tangy homemade sauce. This one-pan meal is perfect for a satisfying and healthy weeknight dinner.
A vibrant and wholesome stir-fry featuring crisp vegetables and golden-seared paneer, all tossed in a tangy, savory sauce made from scratch. A perfect, quick weeknight dinner that's packed with flavor and ready in 30 minutes.
Golden paneer cubes and crisp, colorful vegetables are tossed in a tangy, savory sauce made from scratch with fresh tomatoes and tamarind. A delicious and healthy Indo-Chinese stir-fry that's ready in under 30 minutes, perfect for a weeknight dinner.
A fiery and pungent Indo-Chinese condiment made from dried red chilies, garlic, and ginger. Perfect for spicing up noodles, fried rice, or as a zesty dipping sauce for appetizers.
This indo_chinese recipe takes 45 minutes to prepare and yields 12 servings. At 102.04 calories per serving with 0.8g of protein, it's a moderately challenging recipe perfect for condiment.
Cool and Store
For added flavor and texture, finely chop 1 stalk of celery and 1 small onion. Sauté them in the oil for 2-3 minutes before adding the chili paste.
Add 1 tablespoon of tomato ketchup along with the soy sauce and vinegar for a slightly sweeter and tangier profile, popular in many restaurant versions.
This recipe is naturally nut-free. However, for a different flavor profile, some variations include a tablespoon of sesame oil added at the end of cooking.
The capsaicin in red chilies is known to have thermogenic properties, which can temporarily boost metabolism and aid in fat burning.
Garlic and ginger are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Gingerol, the active compound in ginger, is well-known for its ability to soothe the digestive system, reduce nausea, and aid in overall digestion.
This sauce is quite spicy. The heat level can be controlled by the type and number of chilies used. For a milder sauce, use only Kashmiri chilies and make sure to de-seed them completely before soaking.
Yes, you can. Sichuan peppercorns provide a unique 'mala' or numbing sensation, which is characteristic of Sichuan cuisine. However, if you can't find them or don't like the taste, the sauce will still be delicious without them.
When stored in a clean, airtight glass jar in the refrigerator, this sauce can last for up to a month. The oil acts as a natural preservative.
Bitterness can occur if the chili paste is burnt during the sautéing process. It's important to cook it on a low to medium flame and stir continuously. Using old or poor-quality dried chilies can also contribute to a bitter taste.
Schezwan sauce can be part of a healthy diet when consumed in moderation. It contains beneficial compounds from garlic, ginger, and chilies. However, it is high in sodium and oil, so portion control is important, especially for those monitoring their blood pressure or calorie intake.
One serving of 2 tablespoons (approximately 30g) of this homemade Schezwan sauce contains around 90-110 calories, primarily from the oil content. The exact number can vary based on the specific ingredients and amount of oil used.