Hi Happy Eaters,
How are you all? Hope you like the start of HOMEMADE RECIPE FEST by the first recipe of Homemade Gulkand. After the start with a sweet thing, today I will share one of the most amazing sauce recipe from china and the recipe is…SCHEZWAN SAUCE.
Schezwan or Sichuan, the word comes it self from the Sichuan region of china where we find Sichuan cuisine and this sauce is a integral part of their culture. Most of the time people made this at their own convenience with their own way but this dip/sauce has it’s own distinct flavor.
The main part of this sauce is “Schezwan/Sichuan Peppers” which is actually not a pepper but a berry. Which dried and we only use the outer part or you can say the husk of it. Most of the people also confused that schezwan/Sichuan pepper must be very hot or strong but let me tell you, this pepper have something else. It has slightly lemony flavor and also the main use of it that it creates a tingly numbness in the mouth. In schezwan sauce, when we add this pepper then it will cut the hotness of red chilies by making mouth numb(completely normal) andlet you taste the all flavors of the sauce, not only the hotness. Here below you can see the picture of original Schezwan/Sichuan peppers.
The authentic way to make this sauce says to use fresh red chilies but here normally we don’t get those fresh red chilies all the seasons so we use dried red chilies but if you got the fine fresh red chilies then use them to get more fresh flavors. Just prick the stems of fresh red chilies and dip them in white vinegar for 48-72 hours and after that make a smooth paste to use. I have that fresh red chilies paste also as you can see in below picture but to give you the detailed recipe and for your ease, I will use dried red chilies here now.
SSJ’s HOMEMADE SCHEZWAN/SICHUAN SAUCE
Dried Red Chilies – 12-15 (or you can use 250gms. Fresh red chilies dipped in vinegar then pureed)
Garlic – 8-10 cloves
Ginger – 1 inch
Schezwan peppers – 8 (you can use Black peppercorns also if you can’t find schezwan peppers)
Celery – 3-4 tsp. , chopped (I have used my frozen celery but you can also use coriander stems if you don’t have celery)
Soy sauce – 1tbsp.
Tomato sauce – 2tbsp.
Tomato puree (without seeds) -4tbsp.
Salt – pinch of
MSG – ½ pinch (Optional)
Brown sugar – 1tbsp.
White vinegar – 2tbsp. (if you are using fresh red chilies paste dipped in vinegar then skip vinegar here)
Oil – 1tbsp.
First break the dried red chilies and dip in warm water for 30 minutes around to get them soft to make paste.
Now add this soft red chilies in your mixer with Schezwan peppers, chopped celery/coriander stems, garlic, ginger and crush them to make a smooth paste.
Add vinegar and soy sauce to make paste smoother.
Now heat oil in a pan and add this ready paste to pan and cook for 2-3 minutes.
Add tomato sauce and tomato puree, mix well and cook another 3 minutes.
Add salt, brown sugar and MSG and cook for another 2 minutes.
Here your sauce is ready but if you think it’s thick enough then add 2-3 tbsp. water and cook another 2 minutes on high heat.
Now take it in a pot and when cool, store in your fridge. It can stay well for more than 2 months to use any time.
So now you can make this amazing spicy sauce at your own very easily. Make it and enjoy.
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