Serves 2
20 min
Schezwan Sauce – Indo-Chinese
Recipe GLPR2393eaa84d3884
A bold, spicy Indo-Chinese condiment made from dried red chilies, fresh aromatics, and a cornstarch-thickened base. This fiery sauce balances heat with subtle sweet and sour notes, perfect for dipping, marinading, or adding depth to stir-fries and noodle dishes.
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Ingredients
10 Whole dried red chilies (Kashmiri or similar)
2 tablespoons Garlic, chopped roughly
½ cup Water (for boiling chilies and garlic)
1½ tablespoons Vegetable oil
1 teaspoon Ginger, minced finely
1 large clove Garlic, minced finely
½ teaspoon Celery, chopped finely (optional)
2 tablespoons Green onion whites, chopped finely
2 Green chilies, chopped finely
½ tablespoon Cornstarch
½ cup Vegetable stock or water
½ tablespoon Vinegar
1 teaspoon Sugar
Salt, to taste
Directions
Remove the stems from the dried red chilies. In a small saucepan, combine the whole dried chilies, roughly chopped garlic, and ½ cup of water. Bring to a boil over medium heat.
Maintain a gentle boil for 8 to 10 minutes, until the chilies have softened completely and the liquid has reduced slightly.
Remove from heat and let the mixture cool completely to room temperature. Once cooled, transfer the mixture to a blender or food processor and grind into a smooth, uniform paste. Set aside.
In a small bowl, whisk together the cornstarch and vegetable stock until completely smooth with no lumps remaining.
Heat the vegetable oil in a medium saucepan over medium heat. Once shimmering, add the minced ginger, minced garlic, celery (if using), green onion whites, and green chilies. Sauté for about 1 minute, stirring constantly, until fragrant.
Add the prepared chili-garlic paste to the pan and sauté for another minute, stirring well to combine with the aromatics.
Pour in the cornstarch and vegetable stock mixture, then add the vinegar, sugar, and salt to taste. Stir continuously and cook for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Use as your recipe directs.
