We Indians love our Indo-Chinese cuisines to the hilt! ๐Ÿ˜œ I am no different….I am crazy for the all of them…๐Ÿ˜Š

And Schezwan Sauce happens to be my favourite…ever since I first tasted it as a dip along with some Spring Rolls long back! I just fell in love with the fiery, tangy and the mild sweetness all at once!

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I even started buying this sauce by a popular brand…however it was obviously full of synthetic preservatives & added colours. So not exactly the healthiest option. So I looked up a few recipes & found one which was perfect. It tastes fiery and absolutely lip-smacking! ๐Ÿ˜ฌ๐Ÿ˜ฌ๐Ÿ˜‰

*Please note that I have used fresh red chillies as they are in season now. However, you can use dried chillies, just soak them in warm water for 1 hour & de-seed if you wish to reduce the heat. Then, continue with this recipe.

*We don’t like a very chunky texture hence, I grind the ginger & garlic with the chillies. You can cook them with the onions.

Let’s start the recipe..

Yield: approx 400 gms

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

200 gms chopped fresh red chillies (de-seed if needed)

1/4 cup chopped garlic

1/4 cup chopped ginger

5 tbsp oil

6 tbsp vinegar (I used Apple Cider vinegar, you can use any variety but avoid balsamic or a darker vinegar)

4 tbsp soy sauce (I used light soy)

2 tbsp ketchup (add more if you like it sweeter)

1/2 cup finely chopped onion

1 tsp cornstarch/ cornflour

salt to taste

Method:

Grind together chopped chillies, ginger & garlic using 2 tbsp of vinegar to a smooth paste. Set it aside.

How to make schezwan sauce Homemade schezwan sauce recipe Easy schezwan sauce recipe Indo Chinese recipes Polkapuffs Polkapuffs recipe

Then, heat oil in the wok and sautรฉ the onions until translucent. Next add the paste you have kept aside. Cook for 5-8 mins on low flame. Season with salt, add the remaining vinegar & the sauces too. Mix well. Then dilute cornstarch/ cornflour with 2 tbsp water & add it to the simmering sauce, keep stirring continuously for a few mins. Let the sauce again simmer for about 5 mins. That’s it…turn off the heat and cool completely before storing in glass/ porcelain bottles.

It stays well in the refrigerator for at least 2 weeks although I have stored it for almost 45 days with no change in flavour & colour.

Serve it with any & every snacks ๐Ÿ˜œ

How to make schezwan sauce Homemade schezwan sauce recipe Easy schezwan sauce recipe Indo Chinese recipes Polkapuffs Polkapuffs recipe

Try this today…I promise, you won’t be buying this anymore! ๐Ÿ˜‰

Love,

Shreyaโค๏ธ

Adapted fromย Sharmis Passionsย & Khana Khazana

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