Sanjeev Kapoor

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Sichuan Sauce  Recipe

Spicy sauce used extensively in Chinese cuisine.

This recipe is from the book Any Time Temptations.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Sichuan Sauce

Main Ingredients

Dried red chillies , Garlic




Gravies sauces and stocks

Level Of Cooking



  • Dried red chillies
  • Garlic
    10 cloves
  • Oil
    1/2 cup
  • Green chillies finely chopped
  • Spring onions with greens finely chopped
  • Ginger grated
    1 inch piece
  • Vegetable stock
    1/2 cup
  • Celery chopped
    2-3 inch stick
  • Tomato ketchup
    3 tablespoons
  • Salt
    to taste
  • Vinegar
    2 teaspoons


Step 1

Finely chop two cloves of garlic. Boil the red chillies in one cup of water for five to seven minutes. Grind the red chillies and the remaining garlic to a fine paste.

Step 2

Heat oil in a pan, add chopped garlic, green chillies, spring onion (keeping the greens aside) and ginger and sauté for a minute. Add the red chillies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup and salt and stir to blend well.

Step 3

Add vinegar and spring onion greens. Simmer for a minute and take off the heat. Cool and store.

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