Homemade Szechuan Sauce

Szechuan sauce is very commonly used in the Indo Chinese cuisine as we like to spice up everything.  Since we have moved back to NJ in September, we have been hooked on to this restaurant called Bombay Wok.  They have some awesome Indo Chinese dishes and one of their most popular item is szechuan fried rice and one of our favorites too.

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So decided to make Homemade Szechuan sauce so that I can try and make the fried at home specially the times you are not in a mood to drive.


Before making this sauce I did go through a few recipes on the net.  Here is an easy recipe which can be made and stored for at least 14 days.  Szechuan sauce can be used in stir fries, rice & noodle dishes or can be used as a dip with your vegetable/chicken dumplings.

Ingredients:

  • 20 dry whole red chilies
  • 8-10 garlic cloves
  • salt to taste
  • 2-3 tsp vinegar
  • 1 small shallot (I didn't use it)
  • 3/4 cup oil

Directions:

First and foremost, deseed the chilies. I didn't do all the way, left a few seeds in there too.  Soak them in the lukewarm oil for a couple of hours or you can put the chilies in the hot water a little bit.

DSC_3361-1

DSC_3362-1Then you can sautee the minced shallot in a pan for a few minutes.  Let it cool down.  In a blender, blend the chilies, garlic, and shallot.  Coarsely grind all the ingredients.

DSC_3365-1  Also add salt and vinegar to the mixture and give it another quick blend.

DSC_3370-1I add a few seeds into the mixture and your szechuan sauce is ready.  Store it in an air tight container and refrigerate.   Use as needed to make your fried rice, or use it as a dip with your spring rolls, or the dumplings.

 

Source: Shital's Kitchen & Veg Recipes of India

Homemade Szechuan Sauce
 
Prep time
Cook time
Total time
 
Enjoy homemade Szechuan sauce to make fried rice, noodles or use it as a dip.
Author:
Recipe type: Dips & Spreads
Cuisine: Indian
Serves: ¼ cup
Ingredients
  • 20 dry whole red chilies
  • 8-10 garlic cloves
  • salt to taste
  • 2-3 tsp vinegar
  • 1 small shallot (I didn't use it)
  • ¾ cup oil
Instructions
  1. First and foremost, deseed the chilies. I didn't do all the way, left a few seeds in there too. Soak them in the lukewarm oil for a couple of hours or you can put the chilies in the hot water a little bit.
  2. Then you can sautee the minced shallot in a pan for a few minutes. Let it cool down. In a blender, blend the chilies, garlic, and shallot. Coarsely grind all the ingredients.
  3. Also add salt and vinegar to the mixture and give it another quick blend.
  4. I add a few seeds into the mixture and your szechuan sauce is ready. Store it in an air tight container and refrigerate. Use as needed to make your fried rice, or use it as a dip with your spring rolls, or the dumplings.

 

 

 

 

 

 

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