Schezwan Sauce | The Wok Street | Chef Ankit | Sanjeev Kapoor Khazana

This Indo-Chinese fiery sauce that is a must-have on the side with Chinese appetisers. Chinese fare without this is inconceivable. The 5 spice powder is the emphasize.


20-25 Kashmiri dried red chillies, soaked for 1-2 hours
20-25 reshampatti dried red chillies, soaked for 1-2 hours
1 cup oil
1 cup finely chopped garlic
3/4 cup carefully sliced ginger
1/4 cup carefully sliced celery
Salt to taste
1 1/2 tsps 5 spice powder
2 tablespoons white vinegar
1 tablespoon dark soy sauce
1/2 cup tomato catsup
1 tbsp sugar


1. Bring sufficient water in a wok. Include Kashmiri dried red chillies and reshampatti dried red chillies and boil for 4-5 minutes. Drain into a big bowl and allow to cool a little.
2. Transfer the boiled chillies in a mixer container, include 1/2 cup water and grind to a coarse paste.
3. Heat oil in a wok. Include garlic, and ginger and sauté for 1-2 minutes. Include celery and blend well. Prepare for 1-2 minutes.
4. Include the ground paste and sauté continually for 3-4 minutes.
5. Include salt and five spice powder and blend well. Prepare for 3-4 minutes, while stirring occasionally.
6. Add vinegar and dark soy sauce and mix. Cook for 2-3 minutes while stirring constantly.
7. Add tomato catsup and sugar and mix well. Cook till the oil separates.
8. Change the heat off and enable to cool completely.
9. Store in air tight jar and act as needed.

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Schezwan Sauce | The Wok Street | Chef Ankit | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


  1. Sanjeev❤️KEEP UP THE GREAT WORK. I love watching your videos!❤️Alway’s remember to keep your head up high and held high and keep doing what you love and what makes you happy

  2. I ll definitely try it 🎉❤️🎊🎊👍👍👏👏😋😋✔️🎊❤️❤️🎉❤️🥰🥰

  3. Nice❤👍👌❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

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