Amp Up Your Chinese Dishes With This Homemade Schezwan Sauce
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Schezwan sauce is a popular Indo-Chinese condiment which is made with red chiles, garlic, soy sauce, vinegar, and Sichuan peppers. It also goes by the name "Schezwan Chutney," which comes from the Sichuan peppers that are used to make this sauce. This simple recipe for Schezwan sauce uses a lot of garlic, red pepper, chilli sauce, and chilli powder. Both fried rice and noodles pair well with this hot chilli sauce. Schezwan sauce may be prepared in under 20 minutes and is excellent for a number of other Chinese dishes, including chicken wings, chilli Manchurian, chilli chicken, and potato wedges.

 It is a dish from Sichuan cuisine with strong flavours, especially the pungency and spiciness from the extensive use of garlic, chilli peppers, and Sichuan peppers. Chinese cooking in the Sichuan Province is known as "Sichuan cuisine." This cuisine usually includes food that has been pickled, salted, or dried to preserve it. Usually, items that have been preserved are served hot and with a lot of chile oil. The Sichuan pepper is the most distinctive and significant spice in Sichuan cuisine. Sichuan pepper generates a "tingly-numbing feeling in the mouth" and has an intensely fragrant, citrus-like flavour. 

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  • 1/4 Cup Sesame oil
  • 3-4 Whole red peppers
  • 3/4 Onions, finely chopped
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1/2 tsp Chilli powder
  • 2 tbsp Corn flour (mixed in a cup of water)
  • 1 tbsp Vinegar
  • 1 tsp Soya sauce
  • 1 tsp chilli sauce
  • 1 tsp Salt


  • Combine the onions, garlic, and ginger in a blender.
  • Sautee some red peppers in hot oil until they start to get a little black.
  • Over high heat, stir-fry the onions, garlic, and ginger until glossy.
  • Bring to a boil after including the corn flour mixture.
  • Reduce the heat, then stir in the salt, vinegar, soy sauce, chilli sauce, and chilli powder.
  • Mix all the ingredients for 2 minutes and serve it with your favourite dish.