Schezwan Sauce

A delicious, tasty and hot condiment loved by everyone. It’s an amazing dip for momos, it’s a tasty addition to dishes like fried rice or even a great accompaniment for simple fried noodles. I love this schezwan recipe because it’s very simple to make, also the chunky texture gives it a different mouthfeel.


  • 6 Tbsp Sunflower Oil
  • 1 Star Anise
  • 2 Dried Chilies (Deseeded and Broken)
  • 3-4 Finely Chopped Onions
  • 3-4 Tbsp Garlic Finely Chopped
  • 2-3 Tbsp Ginger Finely Chopped
  • 2 Tbsp Celery Finely Chopped
  • 1 Cup Red Chili Paste
  • 1 Tbsp Red Chili Sauce
  • 2 Tbsp Ketchup
  • 1 Tbsp Sugar
  • 1 Tbsp Vinegar
  • Salt As Per Taste
  • 1 Tsp Aromat (Optional)


Prep: 20 minutes
Cooking: 30 minutes

  1. Heat oil in a wok and stir in star anise and dried red chillies to infuse the oil with some of its flavours.
  2. Add in the chopped onions and sauté for a while. Add in the garlic and ginger and fry the aromatics.
  3. When the onions turn golden brown add in the celery. Cook until onions turn brown.
  4. Add the chilli paste and let cook until the oil separates.
  5. Add in the red chilli sauce, ketchup, salt, aromat and sugar and cook for a minute more or until the seasonings are thoroughly combined with the base.
  6. Let cool and store in an airtight container.