Schezuan Sauce

SCHEZUAN SAUCE – Makes 3-4 cups

Preparation Time : 5 mins

Cooking Time : 5-7 mins


15-20 whole dry red chillies (OR ¼ cup Deigi mirch powder)

1 1/2 tablespoon coarsely chopped garlic

1 tablespoon chopped ginger

1 star anise crushed to powder-like

Pinch of ajinomoto

1 teaspoon salt

2 teaspoon sugar

4 teaspoon soy sauce

6 tablespoon white vinegar

2 tablespoon oil (preferably sesame oil)


1. If using whole red chillies, then soak them in enough water to cover upto ½ inch above the chillies in a bowl. Drain.

2. Grind all the ingredients with the whole red chillies except the oil to a fine paste and keep aside

3. Heat oil on medium heat in a frying pan. Once it reaches smoking point add the spice paste to it.

4. Cook on low heat stirring frequently for 3-5 minutes.

5. Mix well and use as a schezuan gravy base with sauted chopped spring onions and green chillies.

TIP: Cool down to room temperature and store in a refrigerator. It will last for about a month.


1. Instead add the entire 6 tbsp vinegar to the spice paste and for a dipping sauce for any fritters/dumplings.

2. For a thicker gravy, add 3 teaspoon corn flour to 2 tablespoon vinegar and add to the prepared sauce when cooking with vegetables.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: