Homemade Sweet n Spicy Schezwan Sauce (Vegan + Glutenfree)

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Homemade Sweet n Spicy Schezwan Sauce (Vegan + Glutenfree) : is a perfect dipping sauce/chutney with any savory snacks, particularly Chinese snacks. It’s absolutely easy to make and can be made in a big batch to be stored in the fridge for up to a month. It’s also known as ‘Szechuan’ / ‘Sichuan’. Homemade Sweet n Spicy Schezwan Sauce (Vegan + Glutenfree) : #schezwan #sauce #spicy #chineseThere are moments when you have just the right snack but miss a great dipping sauce, something that’s spicy yet sweet and enhances the flavors with every bite. This is exactly when this ‘ Homemade Sweet n Spicy Schezwan Sauce ‘ actually comes handy. Now, this sauce originated from ‘Szechwan cuisine‘ which is a style of Chinese cooking from the Sichuan province in southwestern China. And that place is particularly famous for its ‘Hot n Spicy‘ food. Before, we go ahead, did you know that the Chinese New Year is just a few days apart and this is the ‘Year of the Monkey‘, lasts from Feb 7th – Feb 13th, 2016. Do you know what’s your Chinese Zodiac Sign 🙂
Coming back to our sauce, this particular version is extremely popular or you could say QUINTESSENTIAL in India with ‘Indo-Chinese Cuisine’! It’s as important as Ketchup-French Fries Combo. homemade-hot-sauce

During one of our quick stop at Walmart, while I was going through the frozen food section, I came across these Pagoda Chicken Eggrolls  and they mentioned that it’s * ‘100% white meat chicken‘, * NO MSG, no artificial colors, * Everything your hunger demands and seriously that was more than enough to convince me to buy tons of it….okay not tons but bunch of it….they infact have a whole variety of eggrolls/potstickers/crab-rangoons/etc. And I think most of my cart was filled with their products and on our way home, I had already decided that I’m going to make my schezwan sauce with it. schezwan-sauce-recipeI have mentioned in my previous posts that ‘Indo-Chinese Food’ is my weakness, its like a comfort food that takes me back home, where every area would have their designated street shops selling spicy Chinese food with this particular version of ‘Homemade Sweet n Spicy Schezwan Sauce‘. The recipe is so simple and calls for very basic ingredients like red chillies, garlic, oil, soy sauce, vinegar, and sugar. And as I always say, the best part of making any recipe at home is you can customize it as per your taste…You like spicier – add less sugar, you want more sweet, do the reverse. For this particular variety, I’m using regular dry-red-chilies but you can use ‘Sichuan peppers’ too (which are really teeny-tiny but spicy).

TIP: If you want to reduce the spiciness of the chilies or recipes where you are adding chilies, just remove their seeds. The heat primarily comes from seeds, hence you can control it by adding or removing them all together.

how-to-make-schezwan-sauceOnce the sauce was made, I jumped over to bake the Pagoda Chicken Eggrolls (as per package instructions and they are individually packed). I baked the first 2, microwaved the other 2 as I was feeling greedy 😉 And if you’re the chef, you get to do the tasting in the kitchen itself – Right ? or maybe its just me or maybe it’s the eggrolls…I just couldn’t stop 🙂 And they tasted absolutely amazing with the sauce. You should definitely try to pick them on your next visit to Walmart or enjoy them while you celebrate Chinese New Year! Infact, there’s a cool deal going on them

 (Discount coupon) – here.

I’m listing a step by step process for the sauce and also where you can find these eggrolls in Walmart.
pagoda-express-2pagoda-express

 

pagoda-express-1schezwan-sauce-process

I wish you all a ‘Happy Chinese New Year – Xīnnián hǎo’ and I would love to know ‘How you are celebrating it?’

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****** Some more Chinese Recipes **********

 Stir Fry Spicy Green Beans

Stir-Fry Sesame Chicken (Healthy and Light)

Light Tofu ManchurianSchezwan-sauce-spicy-3

Yields 1

Homemade Sweet n Spicy Schezwan Sauce (Vegan + Glutenfree)

2 minPrep Time

15 minCook Time

17 minTotal Time

Save Recipe

Ingredients

20-25 Dry Red Chillies

15 Garlic Cloves - Peeled and cleaned (can use fresh or frozen but Don't use paste)

1/4 Inch Ginger - Fresh or frozen

1/4 Tsp Black Peppers - optional (makes the sauce more hot)

3 Tsp Soy Sauce

4 Tsp White Vinegar

4 Tsp Honey - You may use any sweetener of choice

1/4 Tsp Salt - Use as per taste (keep in mind that soy sauce has salt too)

5 Tsp Sesame Oil - you may use olive oil

2 Tsp Sesame Oil (EXTRA) - for storage

2 Cups Warm Water - To soak the chillies

Instructions

  1. ** In a large bowl, soak the red chillies in 2 cups of water for 30 minutes
  2. Using a food processor, chop garlic + ginger into tiny pieces (you may use grater too).
  3. After 30 minutes, drain the water from the chillies (they would have plumped up by now).
  4. Using an electric grinder, make a smooth paste of the chillies using as little water as possible.
  5. Heat sesame oil in a medium non-stick pan.
  6. Add the chopped garlic+ginger and saute for a minute.
  7. Now add the chili paste, saute and cook covered for 2 minutes on low heat.
  8. Remove the cover after 2 minutes, add black pepper, salt, soy sauce, vinegar and cook for a minute.
  9. Saute everything and cook the sauce for 2 more minutes on low heat.
  10. Add honey, give it a quick stir and let it simmer for final 1 minute.
  11. Turn off the heat and transfer to a serving dish.
  12. If storing, add the EXTRA sesame oil to the leftover sauce, stir and store in air tight jar in fridge.
Cuisine: Chinese, Indian | Recipe Type: Sauce, Dip

Notes

** If you are in a hurry, you can boil dry-red chillies in 2 cups of water for 5 minutes.

http://www.easycookingwithmolly.com/2016/01/homemade-sweet-n-spicy-schezwan-sauce/
Sweet-n-spicy-schezwan-sauce

44 Replies to "Homemade Sweet n Spicy Schezwan Sauce (Vegan + Glutenfree)"

  • comment-avatar
    Sabrina Fox January 15, 2016 (4:15 pm)

    I’m not big on spicy by itself, but add sweet to it and I’m in love! This looks really yummy and I saved it to print out for later. Thanks for sharing!

    • comment-avatar
      Molly Kumar January 15, 2016 (11:21 pm)

      I’m like that too and that’s why I added extra honey to my side of the sauce, it tastes sooooooooo good – Give it a try n Thanks for visiting n Pinning 🙂

  • comment-avatar
    Jamie | The Kitchenarium January 15, 2016 (5:25 pm)

    The sauce looks fantastic. I am pinning it for future reference.

  • comment-avatar
    candy January 15, 2016 (5:39 pm)

    Never tried this before. Looks delicious.

    • comment-avatar
      Molly Kumar January 15, 2016 (11:11 pm)

      Then you should definitely give it a try 🙂 Its yummm

  • comment-avatar
    Katarzyna | Witty Mind Design January 15, 2016 (6:54 pm)

    Oh wow, I love sweet & spicy combination…I’m definitely gonna try this!

    • comment-avatar
      Molly Kumar January 15, 2016 (11:10 pm)

      That would be Awesome – Thanks Katarzyna 🙂

  • comment-avatar
    Ann| Cooking Maniac January 16, 2016 (2:15 am)

    This looks so good, I just want to dive right in 🙂

  • comment-avatar
    Becky @ Project Domestication January 16, 2016 (5:51 pm)

    I’m totally craving this. So glad it’s GF, too! I’m always looking for more GF sauces, especially for entertaining. Thanks!

    • comment-avatar
      Molly Kumar January 17, 2016 (4:25 am)

      I’m glad you liked it – Thanks for visiting 🙂

  • comment-avatar
    Joanie @ Zagleft January 16, 2016 (9:08 pm)

    I am definitely pinning this recipe to try very soon! Your photos are gorgeous, I really can’t wait to try this recipe.

    • comment-avatar
      Molly Kumar January 17, 2016 (4:03 am)

      Awee, thanks so much Joanie – means a lot 🙂

  • comment-avatar
    Karolina January 17, 2016 (4:20 pm)

    I love schezwan sauce and I love spicy! Never thought about doing it myself… I pinned this as well!

    • comment-avatar
      Molly Kumar January 20, 2016 (7:33 pm)

      Thanks Karoline. It’s really an easy sauce and is absolutely versatile.

  • comment-avatar
    Sarah January 17, 2016 (5:53 pm)

    Oh I love sweet and spicy style sauces. I don’t make enough dips myself! Pinning this. 🙂

  • comment-avatar
    Rebecca January 17, 2016 (6:09 pm)

    I’ve really loved experimenting with Asian flavors and sauces lately, but this is one I have yet to try! Thanks so much for sharing this recipe so we can give it a go soon!

    • comment-avatar
      Molly Kumar January 20, 2016 (7:49 pm)

      That would be great – Thanks for visiting Rebecca 🙂

  • comment-avatar
    Tracy | Baking Mischief January 17, 2016 (6:24 pm)

    Sweet and spicy is such a great combo, especially for egg rolls like the ones above. This sauce looks amazing. Definitely pinning to try later!

  • comment-avatar
    Oriana @Mommyhood's Diary January 17, 2016 (6:24 pm)

    I love the sweet-spicy combo and this sauce looks amazing. Bookmarking it to try soon =)

    • comment-avatar
      Molly Kumar January 17, 2016 (8:20 pm)

      That would be fantastic Oriana – Thanks so much 🙂

  • comment-avatar
    Kylee @ Kylee Cooks January 17, 2016 (7:54 pm)

    Wow, I love mixing convenient food with a homemade component! That sauce sounds amazing. Takes frozen egg rolls to a whole other level of delicious.

    • comment-avatar
      Molly Kumar January 28, 2016 (2:36 pm)

      Thanks so much Kylee, glad you like it 🙂

  • comment-avatar
    Chocolate Mama Loves Vanilla January 18, 2016 (3:29 am)

    This just made me really really hungry! Wows does this recipe look TASTY! Thank you so much for sharing I have to add this to the meal planner! 😀

  • comment-avatar
    Linda @ Food Huntress January 18, 2016 (1:10 pm)

    Love the combination of sweet and spicy. I used to make Schezwan dishes a lot and haven’t in a long time. Thanks for the recipe!

    • comment-avatar
      Molly Kumar February 1, 2016 (12:13 am)

      Thanks for visiting Linda and for your comment. I hope you start making them soon 🙂

  • comment-avatar
    Carrie @huppiemama January 18, 2016 (3:24 pm)

    This is a sauce that I absolutely love in Asian restaurants, but I never knew exactly what was in it. I need to make this at home – It looks like the perfect compliment to the Pagoda snacks. And when it comes to spicy food – the hotter the better! #client

    • comment-avatar
      Molly Kumar January 20, 2016 (7:56 pm)

      Thanks Carrie, I’m so glad you liked the recipe and yes, it does taste good with spicy food 🙂

  • comment-avatar
    Manju | Cooking Curries January 18, 2016 (11:12 pm)

    that looks super good! Always have loved a good dipping sauce and combine schezwan to it and Im in heaven!

  • comment-avatar
    shelley January 20, 2016 (12:02 am)

    How long can this be stored? I’m here for the first time but what I’ve seen looks wonderful. Thank you so much.

    • comment-avatar
      Molly Kumar January 20, 2016 (8:18 pm)

      Hi Shelley, I’m so happy you found our site and do look at my other recipes too:) This sauce can be stored in Fridge for about 30 days in an air tight jar.

  • comment-avatar
    David S. January 21, 2016 (8:49 pm)

    No all soy sauces are gluten free, what brand would you recommend?

    • comment-avatar
      Molly Kumar January 22, 2016 (3:21 am)

      Hi David, I’ve used glutenfree soy sauce from both these companies < 'Kikkoman' & 'San-J'> however I’m sure their must be other companies too -Thanks.

  • comment-avatar
    Kylee @ Kylee Cooks February 17, 2016 (3:22 pm)

    Looks great, Molly! I love DIY sauces vs bottled but I’m ALL about frozen appetizers to make things faster!!

    • comment-avatar
      Molly Kumar February 17, 2016 (8:17 pm)

      Thanks so much Kylee – glad you liked the recipe 🙂

  • comment-avatar
    Emma White March 11, 2016 (4:15 pm)

    Oh this looks and sounds amazing I must give it a try myself I think

    • comment-avatar
      Molly Kumar March 11, 2016 (4:19 pm)

      Thanks Emma, that would be fantastic 🙂

  • comment-avatar
    Heather March 11, 2016 (9:36 pm)

    This sauce sounds wonderful, will pin for later 🙂

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