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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Homemade Schezwan Sauce ~ When The Hubby Cooks!

June 11, 2015

Homemade Schezwan Sauce ~ When The Hubby Cooks!

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Since the past few months the husband has been trying his hand at making Indo Chinese dishes and making great progress at it! Now it is one thing to make Chinese food with ready made sauces and yet another to make the base sauce from scratch. Ofcourse, the soy sauce has to be store bought but you can make a very versatile sauce that can help you make a zillion things in a jiffy. What’s more, its free of preservatives and you can refrigerate it for upto 3 months without any problem.
 
In our house the hubby is the one who makes most of the condiments – from pickles to sauces to pastes, he is my handy man for all the savoury stuff. My area of expertise is limited to the sweet stuff – from wines to jams and preserves to chutneys, I am the ‘sweet’ person 🙂

 
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There are tons of dishes that you can whip up with this sauce without limiting yourself to Indo Chinese cuisine. You can create fusion food and also flavour pulaos with this sauce. If creativity is your second name then this sauce is a must in your fridge.
 
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There is nothing better than homemade condiments that smell fresh and taste wholesome! Making condiments from scratch also mean that they don’t reek of preservatives and don’t have an ingredient list that is a mile long! So what’s your excuse? Go make some! You can thank me later!
 
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Homemade Schezwan Sauce

Homemade Schezwan Sauce is an intensely flavourful Indo-Chinese condiment that can be used in the preparation of veg and non veg Chinese style dishes or served as a dip or sauce alongside starters
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Course: Condiment
Cuisine: Indo Chinese
Keyword: 30 Mins or Less, Sauce, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 626kcal
Author: Shireen Sequeira

Ingredients

  • 20-25 long dry red chillies Kashmiri or Byadge, deseeded
  • 150 grams 3 whole pods, each pod consisting of 9-10 fat cloves of garlic, peeled & finely chopped
  • 2 inches ginger finely chopped
  • 5 teaspoons of dark soy sauce
  • 2 teaspoons of sweet soy sauce * see notes
  • 1 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon Chinese 5 spice powder substitute with any warm spice blend like garam masala * optional
  • 2 tablespoons of tomato ketchup / sauce
  • 2 tablespoons vegetable oil
  • 1 cup warm water

Instructions

  • Soak the deseeded chillies in enough warm water to cover their surface for 1 hour and then grind them using water sparingly (only as much as required), to a smooth, fine paste.
  • Heat oil in a heavy based non stick pan/wok/kadhai and add the garlic and ginger and fry them on a low heat till raw smell vanishes.
  • Add the ground chilli paste and fry on a low heat till the oil starts to separate.
  • Add the other ingredients such as dark soy sauce, sweet soy sauce, sugar, salt, rice vinegar, Chinese 5 spice powder (or garam masala), tomato ketchup and mix well and cook for 10 -15 minutes. Add the warm water a little at a time during the process and continue to cook till the oil starts to separate. Addition of water is to achieve the desired thickness  of the sauce so use only as much as required.
  • Remove the sauce from heat and allow to cool completely. Store in a clean, dry glass bottle and refrigerate. Use as required.

Notes

1. If you don’t have sweet soy sauce just substitute it with 2 teaspoon of dark soy sauce + 2 teaspoons brown or white sugar – so for this recipe you will use a total of 7 teaspoons of dark soy sauce + 2 teaspoons sugar
2. The sauce can be stored in the refrigerator for upto 3 months and used in preparing different types of Indo-Chinese dishes. Make sure the container used is preferably glass or ceramic, is sterile and you store the it in the back of your fridge shelf (right behind where it is the coolest)

Nutrition

Nutrition Facts
Homemade Schezwan Sauce
Amount per Serving
Calories
626
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
6
g
Sodium
 
4538
mg
197
%
Potassium
 
1024
mg
29
%
Carbohydrates
 
85
g
28
%
Fiber
 
7
g
29
%
Sugar
 
26
g
29
%
Protein
 
15
g
30
%
Vitamin A
 
2822
IU
56
%
Vitamin C
 
52
mg
63
%
Calcium
 
310
mg
31
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Basic Recipes, When The Hubby Cooks! Tagged With: Homemade Condiments, Homemade Sauces, Schezwan Sauce

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Comments

  1. Coral crue says

    June 12, 2015 at 7:24 pm

    that looks so delicious, i'd rather eat home-made then store-bought or restaurant-stuff.

    Reply
  2. Shireen Sequeira says

    June 17, 2015 at 1:13 pm

    @ Coral Crue: Ditto! Homemade anyday! Thanks so much!

    Reply
  3. Laura Lima says

    October 21, 2020 at 12:43 pm

    Awesome recipe dear Shireen GBU

    Reply
    • Shireen Sequeira says

      October 21, 2020 at 1:13 pm

      Thank you so much Laura <3

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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