Schezwan Recipe

Toast and Soak Chilies

Remove stems and seeds from the 12 dried red chilies (and the 2 hot chilies if using) by cutting off stems and shaking out seeds. Lightly toast the chilies in a dry skillet over medium heat for 30–60 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1/2 cup (120 ml) hot water; soak 15–20 minutes to rehydrate.

Prepare Aromatics

While chilies soak, peel the 10 garlic cloves and measure 1 tablespoon peeled ginger. Lightly toast 1 teaspoon black peppercorns in the skillet for 30 seconds, then crush coarsely with a mortar and pestle or spice grinder.

Blend Chili Paste

Drain chilies, reserving soaking liquid. In a blender or food processor combine the rehydrated chilies, reserved soaking liquid (2–3 tbsp), the 10 peeled garlic cloves, 1 tablespoon ginger, crushed black peppercorns, and 3 tablespoons water. Blend to a smooth, thick paste (scrape down sides as needed). If too thick, add an extra tablespoon of the soaking liquid. Taste for heat and adjust by adding the optional hot chilies if you want more spiciness.

Infuse Oil and Aromatics

Heat 4 tablespoons neutral oil in a small saucepan or skillet over medium-low heat until shimmering but not smoking. Add the additional 6 minced garlic cloves and the finely chopped shallot/onion. Sauté gently for 2–3 minutes until the garlic and shallot soften and become fragrant and just start to color. Avoid high heat to prevent burnt garlic.

Cook Chili Paste

Add the blended chili-garlic paste to the pan with the softened aromatics. Stir constantly and cook over low-medium heat for 4–6 minutes to deepen the flavors and remove rawness. The mixture will bubble; press down any splatters with a lid partially covering the pan if needed.

Season the Sauce

Stir in 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (optional for color), 2 tablespoons rice or white vinegar, 1 teaspoon granulated sugar, and 1 teaspoon salt. Mix thoroughly. Add 3 tablespoons water to loosen the sauce to a thick yet pourable consistency. Simmer gently for another 2–4 minutes, stirring, until the oil separates slightly and the sauce is glossy.

Finish with Sesame Oil

Remove the pan from heat and stir in 1 teaspoon sesame oil for aroma. Taste and adjust seasoning—add a pinch more salt, a splash more vinegar for brightness, or a little sugar to balance heat if needed.

If using, stir in 1 teaspoon ground toasted Szechuan peppercorns for a numbing citrus note, and 1 teaspoon chili oil for extra heat. Garnish with 2 tablespoons thinly sliced spring onions once cooled slightly. Allow the sauce to cool to room temperature before transferring to a sterilized jar.

Storage: Refrigerate in an airtight container for up to 3 weeks. For longer storage, freeze in small portions for up to 3 months. Shake or stir before use; the oil may rise to the top.

Usage: Use this Schezwan sauce as a condiment, stir-fry base, dip, or to spice noodles, fried rice, dumplings, and more.