Vegetarian cooking blog

Tuesday 21 July 2020


Schezwan Sauce the high on flavour sauce which gives many dishes like Schezwan Rice, Schezwan Noodles, Schezwan Stir-fried vegetables etc; their distinct flavour. I was happy making Schezwa rice with the store-bought sauce until I chanced upon this recipe while surfing browsing the internet. It seemed so easy and I wondered at its simplicity and high flavour. I learnt to make it so that I could make the Schezwan rice and other such recipes mentioned above with it. The outcome was so so good that I'm not buying store-bought sauce again.  It is so simple and most of them are simple home ingredients.  Chinese Five spice was mentioned and I wondered what it would be. I checked out that too and so I made the 5 spice powder at home too. It is made with everyday masalas we use at home. So here first I will take you through the process of the  Chinese Five-spice powder followed by the Schezwan sauce.
While you are here please check out my other spice powders like Sambar Powder.
I am posting the step by step process directly without the initial directions that I usually give. I have adapted the recipe from "feasting at home" as per the Indian Palate and substituted with locally available items.

PREP TIME: 5 MINS (30Mins SOAK)      COOK TIME: 5 Mins
TOTAL TIME: 40 Mins                                COURSE:  SAUCE
CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX
AUTHOR: Rajni Ram

STEP1 Chinese Five Spice Powder- Assemble 6 Star Anise pods, 1 stick Cinnamon(3-inch piece), 2 tbsp Fennel seeds, 1.5 tsp cloves(whole), 3 tsp regular Peppercorns. Put them in a mixed at and grind to a fine powder. Store in an airtight jar. (can be used in all Indian Subjis, so make more😉).

Black pepper powder 1/2 tsp
Soy sauce 1/4 cup
Honey 3 tbsp (or) substitute with brown sugar
Sesame oil 1 tbsp
White Vinegar 1 tbsp
Garlic cloves 8 to 10 Indian (or) 3 Chinese pods
Ginger paste 2 tsp
Chilli Paste 1 tbsp
Chinese 5 spice 1/2 tsp

Directions for chilli paste:
Soak Indian Red chillies in warm water for 30 minutes and grind to a paste without adding water at first and adding up to 2 tsp water later.

Directions for the Sauce:
 In a bowl add all ingredients and nicely mix for a minute using a whisk until all ingredients are well combined. The sauce is ready. Bottle it up and store in the refrigerator. Use when required.

This quantity makes about 1 cup of Schezwan Sauce.
Do not forget to Store in the refrigerator.

If you tried this recipe and liked it please comment below, would love to hear from you. Also, like and share the link.

1 comment:

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