Spicy Szechuan/Szechwan Sauce

Szechuan, Sichuan or Szechwan cuisine is a style of Chinese cuisine that originated from the Sichuan province of Southwest China. A liberal use of garlic and chillies sets this cuisine apart. Even with such bold taste full of pungency and spiciness, Szechwan cuisine is known for its uniqueness of flavour. This sauce is a basic sauce which can be added to chicken, beef, rice or soup as a base sauce. I got this recipe from a dear colleague of mine, Mrs. Yasmeen and had been meaning to put the recipe on my blog for the last month. Finally got to do it 🙂 Here’s a not that good picture:


8-10 whole dried cayenne pepper

4-5 cloves garlic for grinding

2-3 cloves garlic chopped (to put in oil)

2-3 tablespoons oil

1 teaspoon chopped ginger

2-3 chopped green chillies

2-3 spring onions chopped (keep the whites and greens separate)

1 cup ketchup

1 teaspoon sugar

2-3 tablespoons chilli sauce

few coriander leaves chopped

1 vegetable stock cube or chicken stock

1/2 cup water

salt to taste


Boil red pepper with a little water till softened. Grind the now softened pepper with garlic to make a paste. Heat oil and add chopped garlic, ginger, spring onion whites and green chillies. Stir a little and then add the pepper paste. Add water and let the mixture boil. Add ketchup. Boil till the ketchup smell goes. Add sugar, salt and chilli sauce with the vegetable stock. Cook. In the end add the spring onion green and chopped coriander leaves. Do not cook after adding these so that the colour remains. The sauce can be refrigerated after cooled down in a clean glass bottle.


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