6-Step Recipe to Make Schezwan Sauce at Home

Soak dried red chilies in hot water for 20 minutes. Drain and blend into a smooth paste using a little water.

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In a pan, heat oil and sauté chopped garlic and ginger until fragrant.

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Add the red chili paste and cook on medium heat until the oil begins to separate.

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Stir in soy sauce, vinegar, sugar, and salt. Mix well.

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Cook for another 5–7 minutes, stirring occasionally. Add a splash of water if it gets too thick.

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Let it cool completely, then store in a clean, airtight jar in the fridge.

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