Sichuan Sauce

Spicy sauce used extensively in Chinese cuisine. This is the Indo- Chinese version of the sauce made from dried red chillies. It is widely used in a lot of Indo- Chinese recipes as well as a dip.

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Sichuan Sauce

Sichuan Sauce

Main Ingredients Dried Red Chillies, Garlic
Cuisine Chinese
Course Gravies, Sauces and Stocks
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 10-12 dried Red Chillies
  • 10 garlic cloves
  • 1/2 cup oil
  • 2 green chillies, chopped
  • 2 spring onions with greens, finely chopped
  • 1 inch ginger, grated
  • 1/2 cup vegetable stock
  • 2-3 inches celery stalk , chopped
  • 3 tablespoons tomato ketchup
  • Salt to taste
  • 2 teaspoons vinegar


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

Nutrition Info

Calories 978
Carbohydrates 16.9
Protein 1.7
Fat 100.4