30-Minutes Schezwan Sauce Recipe (Bold Zesty Taste)

This post may contain affiliate links. See my disclosure policy.

Did you know that Schezwan Sauce Recipe is a fiery delight? This homemade condiment, originating from Sichuan cuisine, blends spicy, garlicky, and slightly sweet flavors. It’s essential to consider its bold red hue from red chilies and garlic. Pay attention to its versatile nature, making it the best way to elevate dishes like stir-fries, noodles, and dumplings. It is one of the simplest yet most transformative additions to your culinary adventures!

Embarking on a culinary journey, I recently found myself enamored with the vibrant tastes of Middle-Eastern and European cuisines. 

Yet, amidst these diverse flavors, I couldn’t shake off my craving for something bolder that packed a punch. This is where the magic of Schezwan Sauce Recipe comes into play. 

Schezwan Sauce Recipe

I was introduced to this exquisite sauce during a delightful dinner with a friend who’s an aficionado of spicy delicacies. It’s a fiery blend that dances on your palate, combining the heat of chilies with an intricate mix of garlic and spices. 

For those yearning to recreate this tantalizing experience at home, especially when your kids request a zesty twist to their meals, mastering the Schezwan Sauce recipe can be a game-changer. 

It transforms ordinary dishes into extraordinary culinary experiences, bringing adventurous flavor to your table.

What Is Schezwan Sauce? 

Schezwan sauce is a spicy and flavorful Chinese condiment. You need dried red chilies, garlic, ginger, shallots, tomato paste, soy sauce, vinegar, sugar, and Sichuan peppercorns to make it. 

Begin by soaking the chilies, then blend them with garlic, ginger, and shallots to form a paste. Heat oil, fry the paste until aromatic, add tomato paste, soy sauce, vinegar, sugar, and ground Sichuan peppercorns. 

Simmer until the sauce thickens. This homemade Schezwan sauce, with its robust flavor, is great for stir-fries, noodles, and as a dipping sauce. Remember, it’s customizable to suit your heat preference!

History Of Schezwan Sauce Recipe

The history of Schezwan sauce, a staple in Chinese cuisine, traces back to Sichuan province in China. Renowned for its bold and spicy flavors. 

Sichuan cuisine reflects the region’s love for heat and spice. This sauce, embodying these characteristics, emerged from the culinary traditions of Sichuan

While the exact inventor is not pinpointed, it’s a product of the local culinary artisans who mastered balancing hot, sweet, and savory flavors. 

Schezwan sauce’s popularity surged globally, adapted to various cuisines, especially in Indo-Chinese dishes. It’s a testament to the rich, diverse culinary history of Sichuan province.

Interesting Facts About Schezwan Sauce Recipe

Schezwan sauce is a fascinating condiment with a spicy kick and a flavor profile that adds excitement to various dishes. This sauce has a rich history and has become a favorite in global cuisines, especially in Indo-Chinese cooking.

Origin Of Heat: Sichuan Peppercorns

Schezwan sauce gets its signature numbing heat from Sichuan peppercorns, a key ingredient distinct to the region’s cuisine.

Global Fusion: Indo-Chinese Adaptation

It has been widely adapted in Indo-Chinese cuisine, blending Indian spices with traditional Chinese flavors.

Versatile Use: Beyond Stir-Fries

This sauce isn’t just for stir-fries; it’s used in everything from marinades to dips, showcasing its versatility.

Health Benefits: Natural Ingredients

Natural ingredients in Schezwan sauce, like garlic and ginger, offer potential health benefits, including anti-inflammatory properties.

Homemade Vs. Store-Bought

Homemade Schezwan sauce often surpasses store-bought versions in freshness and flavor customization, allowing cooks to adjust the spice levels.

Culinary Staple: A Chef’s Favorite

Chefs worldwide favor Schezwan sauce for its ability to elevate a dish’s flavor profile instantly.

Jar and Ingredients

What Are The Regional Adaptations Of This Sauce?

  • Indo-Chinese Twist: In India, Schezwan sauce is blended with local spices, creating a unique fusion that’s less numbing and more tangy.
  • Thai Variation: Thai adaptations often include fish sauce and lime juice, adding a distinctly Southeast Asian flavor profile.
  • Korean-Inspired Version: Korean versions might incorporate gochujang (Korean red chili paste), giving it a sweeter, deeper red hue.
  • Japanese Touch: In Japan, it’s sometimes mixed with soy sauce and mirin for a more umami-rich, slightly sweet taste.
  • American Fusion: Americanized versions often reduce the heat and add sweetness, making it more palatable for those less accustomed to spicy foods.

What Will Make You Love This Schezwan Sauce Recipe?

  • Flavor Explosion: The sauce offers a complex blend of spicy, sweet, and tangy flavors, ensuring a sensory delight in every bite.
  • Versatility: It’s incredibly versatile, perfect for stir-fries, marinades, dips, or even as a spread on sandwiches.
  • Customizable Heat: You can adjust the spice level to suit your preference, making it enjoyable for everyone.
  • Quick and Easy: This recipe is simple and quick to prepare, ideal for busy lifestyles.
  • Health Benefits: Made with natural ingredients like garlic and ginger, it offers potential health benefits, including boosting immunity.
  • Long Shelf Life: When stored properly, homemade Schezwan sauce can last for weeks, making it a convenient staple.
  • Culinary Adventure: It introduces your palate to the authentic tastes of Sichuan cuisine, perfect for culinary explorers.
  • Kid-Friendly: With adjusted spice levels, it’s a great way to introduce children to diverse flavors.
  • Diet-Friendly: It can be adapted for various dietary needs, including vegan and gluten-free options.
  • Perfect for Entertaining: Its bold flavor makes it a hit at parties, especially as a unique dip or appetizer base.
Bowl and Spoon

Ingredients List

Dried Red Chilies (less spicy variety like Kashmiri or byadgi)25 to 28
Hot Water To Soak Chilies1 cup
Oil (preferably sesame oil)¼ cup
Garlic, Chopped Finely2 tbsps
Ginger, Chopped Finely1 tbsp
Sichuan Peppercorn, Crushed Or Ground (optional)8 to 10 peppercorns
Onions, Chopped Very Finely3 tbsps
Water For Sauce½ cup
Sugar1 to 1 ½ tbsp
Salt¾ to 1 tsp
Soya Sauce (prefer naturally brewed)¾ to 1 tbsp
Vinegar (rice or apple cider)¾ to 1 tbsp
Pepper Powder¼ tsp
Chopped Celery (optional)¼ cup
Tomato Sauce Or Ketchup (optional)2 tbsps

Ingredient Tips 

  • Dried Red Chilies: Use a combination of dried red chilies for heat and flavor. You can adjust the quantity based on your spice preference.
  • Garlic: Fresh garlic cloves add a robust flavor to the sauce. Crush or mince them finely.
  • Ginger: Fresh ginger adds a zesty and aromatic element. Grate or finely chop it.
  • Sichuan Peppercorns (optional): These provide a unique numbing and tingling sensation. Use sparingly, as they can be quite potent.
  • Soy Sauce: Adds depth of flavor and saltiness to the sauce.
  • Vinegar: Rice or white vinegar is typically used for a tangy kick.
  • Sugar: Balances the spiciness and adds a touch of sweetness. Use brown sugar or granulated sugar.
  • Tomato Ketchup (optional): Some recipes include ketchup for a slightly sweet and tangy note.
  • Sesame Oil: A small amount of toasted sesame oil enhances the sauce’s aroma.
  • Cornstarch: For thickening the sauce and giving it a glossy finish.

What Are The Variations Of Schezwan Sauce Recipe?

  • Mild Schezwan Sauce: Reduces the amount of chilies and peppercorns for a less spicy version, suitable for those who prefer milder flavors.
  • Sweet Schezwan Sauce: Incorporates more sugar or adds honey, creating a sweeter profile that balances the heat.
  • Vegan Schezwan Sauce: Ensures all ingredients, including soy sauce, are vegan-friendly and cater to plant-based diets.
  • Gluten-Free Schezwan Sauce: Uses tamari or a certified gluten-free soy sauce, making it safe for those with gluten intolerance.
  • Extra Garlic Schezwan Sauce: Doubles the amount of garlic for a more pungent, garlicky kick.
  • Schezwan Peanut Sauce: Blends in peanut butter for a creamy texture and nutty flavor, great for dips or salads.
  • Schezwan-Tomato Fusion: Adds more tomato paste or fresh tomatoes for a tangier, more tomato-forward sauce.
  • Schezwan-Orange Sauce: Introduces orange juice or zest for a citrusy twist, pairing well with chicken or seafood.
  • Smoky Schezwan Sauce: Incorporates smoked paprika or charred chilies for a smoky depth of flavor.
  • Schezwan-Teriyaki Mix: Combines Schezwan sauce with teriyaki sauce for a sweet, spicy, and savory blend, excellent for marinades.

Recipe Directions

  • Soaking Chilies: Place dried red chilies in a bowl and cover with hot water. Let them soak for 30 minutes. For less heat, remove the seeds.
  • Chopping Ingredients: Meanwhile, finely chop onions, ginger, and garlic.
  • Making Chili Paste: After soaking, transfer chilies to a blender and blend into a fine paste, adding 1-2 tablespoons of water if necessary. Set aside.

Cooking Method

  • Cooking Time: 15-20 minutes
  • Sautéing Aromatics: Heat oil in a pan. Sauté garlic, ginger, and Sichuan pepper for 2 minutes. Add celery now if using.
  • Cooking Onions: Add onions and fry until they turn transparent. Avoid browning ginger and garlic to prevent a bitter taste.
  • Adding Chili Paste: Stir in the chili paste, sugar, salt, and pepper powder. Sauté for 2 minutes. Then, pour in half a cup of water and mix well.
  • Thickening Sauce: Cover and cook on medium heat until the sauce thickens.
  • Final Cooking: Open the lid, continue cooking, and stirring often until the oil separates. When the mixture leaves the pan’s sides, add soy sauce and vinegar. The sauce should taste hot with hints of sourness and sweetness. If using tomato sauce, add it now.
  • Adjusting Flavor: Mix well and cook for 1-2 more minutes. Taste and adjust salt or vinegar if needed.

Experience the culinary magic of Schezwan sauce, turning ordinary dishes into extraordinary feasts of spice.

Scaling The Recipe 

To Double

  • Use 40-50 dried red chilies.
  • Double the quantities of garlic, ginger, shallots, and Sichuan peppercorns.
  • Increase tomato paste to 4 tablespoons, soy sauce to 6 tablespoons, and vinegar to 4 tablespoons.
  • Adjust sugar and salt accordingly, and double the amount of oil.
  • Increase water as needed for consistency.

To Halve

  • Reduce to 10-12 dried red chilies.
  • Halve the quantities of garlic, ginger, shallots, and Sichuan peppercorns.
  • Use 1 tablespoon tomato paste, 1.5 tablespoons soy sauce, and 1 tablespoon vinegar.
  • Halve the sugar, salt, and oil.
  • Add water sparingly to reach the desired thickness.
Schezwan Sauce Recipe

Can This Sauce Be Used As A Marinade, Dipping Sauce, Or Dressing For Salads?

  • As a Marinade: It’s excellent for marinating meats, tofu, or vegetables, infusing them with its spicy and garlicky flavor. The robust taste of Schezwan sauce penetrates deep, tenderizing and adding zest to the ingredients.
  • As a Dipping Sauce: Perfect for dumplings, spring rolls, or finger foods, its spicy kick, and deep flavors make it an ideal accompaniment, enhancing the overall taste of any appetizer.
  • As a Dressing for Salads: When diluted or mixed with other dressing ingredients like olive oil or vinegar, it adds a spicy twist to salads, giving a fresh and exciting flavor profile.

What Are The Best Dishes To Accompany Schezwan Sauce Recipe?

Stir-Fried Noodles

Toss noodles with Schezwan sauce for a spicy, savory dish.

Fried Rice

Elevate your fried rice with a splash of this sauce for an extra kick.

Momos Or Dumplings

Serve as a dipping sauce with these steamed delights for a flavor burst.

Grilled Meats Or Tofu

Use as a marinade or glaze for an exciting twist.

Spring Rolls

Perfect as a dipping sauce, adding a spicy touch.

Szechuan Chicken

Ideal for creating authentic Szechuan-style chicken dishes.

Vegetarian Stir-Fries

Adds depth to veggie dishes with its robust flavor.

Schezwan Bhel

A creative Indo-Chinese twist on traditional bhel with this sauce.

Sandwich Spreads

Spice up your sandwiches by adding them to your spreads.

Schezwan Paneer

Paneer cubes sautéed in this sauce make for a tantalizing appetizer.

Schezwan Sauce Recipe

What Are Some Classic Dishes That Feature Schezwan Sauce Recipe?

  • Schezwan Fried Rice: A popular Indo-Chinese dish where rice is stir-fried with vegetables and a generous amount of Schezwan sauce.
  • Schezwan Noodles: Spicy noodles cooked with various vegetables and flavored with this sauce.
  • Schezwan Chicken: A fiery dish where chicken is cooked in a thick, spicy Schezwan sauce.
  • Schezwan Paneer: Paneer cubes tossed in a rich, spicy sauce, a vegetarian favorite.
  • Schezwan Chilli Potatoes: Crispy fried potatoes coated in a tangy and spicy sauce.
  • Schezwan Momos: Steamed dumplings served with spicy Schezwan sauce for dipping.
  • Schezwan Bhel: A twist on the traditional Indian snack spiced up with this sauce.
  • Schezwan Stir-Fry: Various stir-fried vegetables or meats, often found in Indo-Chinese cuisine, are flavored with this sauce.

What Are The Key Flavor Profiles And Taste Sensations That Schezwan Sauce Recipe Offers?

  • Spicy Heat: Dominant chili and Sichuan peppercorn flavors deliver a bold, fiery kick.
  • Garlicky Aroma: A strong presence of garlic provides a deep, pungent aroma.
  • Tangy Zest: Vinegar adds a sharp, acidic note, balancing the heat.
  • Subtle Sweetness: A hint of sugar or tomato paste rounds out the flavors with a light sweetness.
  • Umami Depth: Soy sauce imparts a savory, umami quality.
  • Numbing Sensation: Unique to Sichuan peppercorns, offering a distinct tingling sensation on the palate.
  • Rich Body: The sauce’s consistency adds a satisfying, rich texture to dishes.
  • Slight Bitterness: If browned too much, garlic and chilies can introduce a slight bitterness, adding complexity.
Jar and Spoon

Can This Sauce Be Stored And Preserved For Future Use? What Is Its Shelf Life?

  • Storage Method: Transfer the sauce to a clean, airtight glass jar after cooling. Refrigerating it helps in preserving its freshness and flavors.
  • Shelf Life: When stored in the refrigerator, homemade Schezwan sauce lasts about 3 to 4 weeks. The high content of oil and vinegar in the sauce acts as natural preservatives, extending its shelf life.

What Are The Substitutes For Schezwan Sauce Recipe? 

  • Sriracha Sauce: Offers a similar spicy kick, though less complex in flavor.
  • Gochujang: Korean chili paste that provides a sweet and spicy profile.
  • Harissa: A North African chili paste offering a different but vibrant heat.
  • Chili Garlic Sauce: A more garlicky, less nuanced alternative.
  • Tabasco or Hot Sauce: For a straightforward spicy addition, though lacking depth.
  • Hoisin Sauce: Sweeter and less spicy, but can be modified with additional chili.
  • Thai Sweet Chili Sauce: Offers sweetness and mild heat, great for those who prefer less spiciness.
  • Homemade Chili Oil: For a simple heat infusion without the complex flavor layers.
  • Tomato Ketchup with Chili Flakes: A makeshift alternative for a quick fix with a milder taste.
  • Red Pepper Flakes: If only heat is needed without the additional flavors.
Schezwan Sauce Recipe

How To Adjust The Consistency Of The Sauce?

For A Thicker Sauce

  • Simmer Longer: Continue cooking the sauce on low heat, allowing excess moisture to evaporate.
  • Cornstarch Slurry: Mix a small amount of cornstarch with water and stir it into the sauce, then simmer for a few minutes until it thickens.
  • Tomato Paste: Adding extra tomato paste can also help thicken the sauce.

For A Thinner Sauce

  • Add Water: Gradually stir in small amounts of water until the desired consistency is reached.
  • Vinegar or Soy Sauce: Adding more vinegar or soy sauce can also thin the sauce while enhancing its flavor.

Should We Serve The Sauce Cold Or Warm?

  • Serve Cold: When used as a dipping sauce for appetizers like spring rolls, momos, or dumplings, it’s served at room temperature or slightly chilled. This helps maintain its consistency and enhances the flavors.
  • Serve Warm: If it’s being used in cooking, such as in stir-fries, noodles, or as a marinade, the sauce is usually added warm to blend well with the other ingredients and impart its flavors effectively.
Schezwan Sauce Recipe

Nutritional Values

Schezwan sauce, in its fiery splendor, is relatively low in calories but high in flavor. Each tablespoon typically contains about 15 calories, with moderate amounts of sodium and minimal fat. 

Rich in spices like garlic and ginger, it offers some health benefits. However, consuming in moderation is wise due to its sodium content.

What Are The Total Calories In Schezwan Sauce Recipe? 

The total calories in homemade Schezwan sauce depend on the ingredients and quantities used. However, a general estimate for a standard recipe yielding about 1 cup of sauce can be around 150 to 200 calories. 

Schezwan Sauce Recipe

A sauce you won’t forget-Schezwan sauce recipe, the key to unforgettable meals that burst with flavor.

Dietary Restrictions Of The Schezwan Sauce Recipe

  • Gluten: Traditional recipes may include soy sauce, which contains gluten. A gluten-free soy sauce is needed for those with gluten intolerance or celiac disease.
  • Vegan/Vegetarian: The basic recipe is typically vegan and vegetarian. However, ensure that all soy sauce and other additives are free from animal derivatives.
  • Allergens: Contains common allergens like soy (in soy sauce) and garlic.
  • Nightshades: Contains nightshades (chilies), problematic for those with sensitivities.
  • Low-Sodium Diet: High in sodium due to soy sauce. A low-sodium soy sauce can be used as an alternative.
  • Sugar Content: Contains sugar, which may not suit diets requiring sugar control.
  • Spicy Food Sensitivity: Very spicy, which might not suit those with acid reflux or similar conditions.
  • Oil Content: Generally high in oil, which might concern low-fat diets.

Nutrition Table 

Nutrition Table

What Are The Common Mistakes While Making This Sauce?

  • Overcooking the Garlic and Ginger: This can lead to a bitter taste.
  • Using Low-Quality Chilies: The flavor and heat of the sauce heavily depend on the chilies’ quality.
  • Not Soaking Chilies Long Enough: Properly soaking chilies is crucial for a smooth paste.
  • Ignoring the Balance of Flavors: Not properly balancing the spicy, sweet, and tangy elements can result in a sauce that’s too overpowering in one aspect.
  • Overdoing the Sichuan Peppercorns: Excess can lead to an overly numbing sensation.
  • Not Cooking the Chili Paste Thoroughly: The paste must be cooked well to bring out its flavors and reduce rawness.
  • Inconsistent Texture: Not blending the chili paste smoothly can result in a gritty sauce.
  • Adding Too Much Water: This can make the sauce too thin and dilute the flavors.
  • Neglecting to Adjust Seasonings: Taste testing and adjusting seasonings is essential for the right flavor balance.
  • Improper Storage: Not storing the sauce in an airtight container or refrigerating it can shorten its shelf life and affect its quality.

What Are Some Creative Uses Of Leftover Sauce? 

  • Schezwan Pizza: Spread it as a base sauce on pizza for a spicy twist.
  • Spicy Schezwan Hummus: Mix into hummus for a fiery dip.
  • Schezwan Mayo Spread: Blend with mayonnaise for sandwiches or burgers.
  • Schezwan Veggie Roast: Toss vegetables in the sauce before roasting.
  • Spicy Schezwan Omelette: Add to eggs for a zesty omelet.
  • Schezwan Pasta: Use as a spicy sauce for pasta dishes.
  • Schezwan Butter: Infuse into melted butter for a spicy drizzle on corn or steaks.
  • Schezwan Bloody Mary: Stir into a Bloody Mary for an extra kick.
  • Schezwan Popcorn Seasoning: Sprinkle over popcorn for a spicy snack.
  • Schezwan Grilled Cheese: Spread inside a grilled cheese sandwich for added heat.
Schezwan Sauce Recipe

Special Tools & Equipment Needed

  • Blender or Food Processor: To blend the soaked chilies into a smooth paste.
  • Heavy-Bottomed Pan or Wok: For even cooking of the sauce.
  • Garlic Press: Optional, but useful for finely mincing garlic.
  • Measuring Cups and Spoons: For accurate measurement of ingredients.
  • Wooden Spoon or Spatula: For stirring and sautéing ingredients.
  • Fine-Mesh Strainer: If you prefer a smoother sauce without seeds or skins.
  • Airtight Glass Jars: For storing the sauce.
  • Gloves: Useful when handling and deseeding hot chilies.
  • Cutting Board and Knife: For chopping ginger, garlic, and shallots.
  • Skimmer or Slotted Spoon: Helpful for removing chilies from water.

Frequently Asked Questions 

Can I Make Schezwan Sauce Without Sichuan Peppercorns?

Yes, you can still make Schezwan sauce without Sichuan peppercorns, though their unique numbing sensation will be missing. 

To compensate, increase the garlic and chili content for added flavor. However, the sauce will lean more towards a regular hot chili than the distinctive Schezwan profile.

Is Schezwan Sauce Vegan?

Traditional Schezwan sauce is inherently vegan, primarily consisting of plant-based ingredients like chilies, garlic, and ginger. 

However, some soy sauces contain small amounts of animal products, so it’s important to check labels if you’re strictly vegan.

How Can I Reduce The Spiciness Of Schezwan Sauce?

You can deseed the chilies to reduce the heat or use fewer chilies. Another method is to increase the proportion of sweet ingredients like sugar or tomato paste, which can balance out the spiciness.

How Long Can I Store Homemade Schezwan Sauce?

Homemade Schezwan sauce can be stored in an airtight container in the refrigerator for up to 3-4 weeks. Ensure it’s cooled to room temperature before storing it, and always use a clean, dry spoon to extend its shelf life.

Can Schezwan Sauce Be Used In Non-Asian Dishes?

Absolutely! Schezwan sauce’s versatility makes it a fantastic addition to various cuisines. It can be used as a marinade for meats in BBQ dishes, as a spicy spread in sandwiches, or even mixed into salad dressings, offering a unique twist to non-Asian dishes.

30-Minutes Schezwan Sauce Recipe (Bold Zesty Taste)

5 from 1 vote
Course: Sauces


Prep time


Cooking time





Schezwan Sauce is a vibrant and spicy condiment originating from Sichuan cuisine in China. Known for its bold red color and fiery taste, it combines dried red chilies, garlic, ginger, and Sichuan peppercorns, creating a tantalizing blend of heat and flavor. This versatile sauce adds a zesty twist to various dishes, from stir-fries to dips.


  • 25 to 28 25 to 28 Dried Red Chilies (less spicy variety like Kashmiri or byadgi)

  • 1 cup 1 Hot Water To Soak Chilies

  • ¼ cup ¼ Oil (preferably sesame oil)

  • 2 tbsps 2 Garlic, Chopped Finely

  • 1 tbsp 1 Ginger, Chopped Finely

  • 8 to 10 8 to 10 Sichuan Peppercorn, Crushed Or Ground (optional)

  • 3 tbsps 3 Onions, Chopped Very Finely

  • ½ cup ½ Water For Sauce

  • 1 to 1 ½ tbsp 1 to 1 ½ Sugar

  • ¾ to 1 tsp ¾ to 1 Salt

  • ¾ to 1 tbsp ¾ to 1 Soya Sauce (prefer naturally brewed)

  • ¾ to 1 tbsp ¾ to 1 Vinegar (rice or apple cider)

  • ¼ tsp ¼ Pepper Powder

  • ¼ cup ¼ Chopped Celery (optional)

  • 2 tbsps 2 Tomato Sauce Or Ketchup (optional)

Step-By-Step Directions 

  • Soak Chilies: Place red chilies in a bowl, cover with hot water, and soak for 30 minutes. For less heat, remove the seeds after soaking.
  • Chop Ingredients: Meanwhile, finely chop onions, ginger, and garlic.
  • Make Chili Paste: After soaking, blend the chilies into a fine paste in a blender jar, adding 1-2 tablespoons of water if necessary. Set aside.
  • Sauté Aromatics: Heat oil in a pan. Sauté garlic, ginger, and Sichuan pepper for 2 minutes. Add celery at this stage if using.
  • Cook Onions: Add chopped onions and fry until they turn transparent. Be careful not to brown the ginger and garlic, which can taste bitter.
  • Incorporate Chili Paste: Stir in the chili paste, sugar, salt, and pepper powder. Sauté for 2 minutes.
  • Add Water: Pour half a cup of water into the mixture and mix well.
  • Thicken Sauce: Cover and cook on medium heat until the sauce thickens.
  • Reduce To Desired Consistency: Open the lid and continue cooking, stirring often, until the oil separates from the sauce.
  • Final Flavoring: Once the mixture begins to leave the sides of the pan, add soy sauce and vinegar. The sauce should taste hot with hints of sourness and sweetness. If using, add tomato sauce at this point.
  • Adjust Seasoning: Mix well and cook for 1-2 more minutes. Taste and adjust salt or vinegar as needed.
  • Cooling: Allow the Schezwan sauce to cool completely.
  • Storing: Transfer the sauce to a glass jar and refrigerate for better shelf life.

Recipe Video


  • Spice Level: Easily adjustable. Reduce the number of chilies for a milder sauce.
  • Flavor Enhancements: For depth, experiment with additional ingredients like brown sugar or sesame oil.
  • Storage: Lasts up to 3-4 weeks in the refrigerator in an airtight container.
  • Vegan-friendly: Naturally vegan; check soy sauce for complete adherence.
  • Allergies: Be mindful of soy and gluten allergies; opt for gluten-free soy sauce if necessary.
  • Cuisine Pairing: Works well in Asian-inspired dishes but can be creatively used in various global cuisines.
  • Health Considerations: These contain health-beneficial ingredients like garlic and ginger, but watch out for sodium levels.

Marinara Dipping Sauce Recipe

Marinara Dipping Sauce is a savory blend of ripe tomatoes, aromatic garlic, and fresh basil. 

Mango Coconut Sauce Recipe

Mango Coconut Sauce Recipe combines ripe mangoes with creamy coconut milk, a hint of zesty lime, and rich heavy cream.

Mango Cream Sauce Recipe

A luxuriously creamy and tropical Mango Cream Sauce Recipe, this recipe artfully marries the sweetness of ripe mangoes with the richness of heavy cream.

Southern Hollandaise Sauce Recipe

A creamy, tangy Southern Hollandaise Sauce Recipe that’s perfect for elevating dishes.

Leave a Comment

Author picture


Welcome, fellow flavor enthusiasts to the world of Sauce Chick, where every flavor tells a tale of creativity, passion, and the harmonious fusion of spices and sauces.

More About Me