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4 April, 2017

Szechuan Sauce recipe / how to make Szechuan sauce at home

Posted in : Pickles and sauces on by : nrdubey Tags:

Date – 27.3.2017

Szechuan sauce is mainly used to indo Chinese recipes like szechuan rice, szechuan noodles, szechuan pasta etc.  Szechuan sauce can be also served as condiment with snacks like pakodas, franch fries, momoes etc.

Here i wanted to make spicy szechuan sauce, so i have used medium spicy red chilies with the seeds but if you want less spicy szechuan sauce remove the seeds or you can also use kashmiri red chilies which are less spicy.

 

                                                                                                                                                                                                                                                  

Preparation time – 15 minutes

Waiting time – 30 minutes

Cooking time – 10 minutes

Cuisine –  Indio – Chinese

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Measurement cup used 1 cup = 240 ml                                              

INGREDIENTS:

Whole red chilies – 20, medium to big size

Garlic clove – 25 – 30, medium size

Ginger – 2 tbsp, grated

Soya sauce – 1 tsp

Tomato sauce – 2 – 3 tbsp, here i have used kissan tomato sauce

Vinegar – 4 tsp

Cooking oil – 4 -5 tbsp

Salt – as per taste

Water – 1/3 cup + for soaking red chilies

Note – if you have  Szechuan chilies use them.

 

Method

Note – here the red chilies I have used are medium spicy, so that I have used them with seeds but if the red chilies are very spicy better remove the seeds.

Soak the red chilies in lukewarm water for about 30 minutes.

After 30 minutes take soaked red chilies in a small blender jar and make very fine paste by adding some water.

Keep the red chili paste aside.

Now crush the garlic (or chop finely) and grate the ginger. Keep them aside.

Heat the oil in a pan or kadai.

Once the oil is hot, add crushed garlic. Fry  until it turns light pink, stir continuously.

Add grated ginger, fry for 15 – 20 seconds. Maintain the high flame.

Add red chili paste, fry till the oil gets separated.

One by one add tomato sauce and soya sauce and then mix.

Add water and then stir with spatula. Cover it up with lid and cook for 2 minutes at low heat.

After 2 minutes, you will see once again oil is separated from the mixture.

Here add vinegar and salt, quickly mix with spatula and then turn off the heat.

Here the Szechuan sauce is ready. Once it cools down completely, transfer it to the airtight jar.

 

 

Step by step method with picture

 

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Note – here the red chilies I have used are medium spicy, so that I have used them with seeds but if the red chilies are very spicy better remove the seeds.

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 Soak the red chilies in lukewarm water for about 30 minutes.

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After 30 minutes transfer them to small mixer jar.

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Make very fine paste by adding some water.

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Crush the garlic.

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Grate the ginger.

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Heat the oil in a pan or kadai.

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Once the oil is hot, add crushed garlic. Fry  until it turns light pink, stir continuously.

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Add grated ginger, fry for 15 – 20 seconds. Maintain the high flame.

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Add red chili paste, fry till the oil gets separated.

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One by one add tomato sauce and soya sauce and then mix.

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Add water and then stir with spatula. Cover it up with lid and cook for 2 minutes at low heat.

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After 2 minutes, you will see once again oil is separated from the mixture.

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Here add vinegar and salt, quickly mix with spatula and then turn off the heat.

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 Here the Szechuan sauce is ready.

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Once it cools down completely, transfer it to the airtight jar.  

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