How to make Sichuan Sauce -

Spicy sauce used extensively in Chinese cuisine.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Dried Red Chillies (सूखी लाल मिर्च ), Garlic (लहसुन)

Cuisine : Chinese

Course : Gravies, Sauces and Stocks

For more recipes related to Sichuan Sauce checkout Hot Garlic Sauce. You can also find more Gravies, Sauces and Stocks recipes like Vegetable Stock Tomato Ketchup Pesto Pizza Sauce

Sichuan Sauce

Sichuan Sauce Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sichuan Sauce Recipe

  • Dried Red Chillies 10-12

  • Garlic 10 cloves

  • Oil 1/2 cup

  • Green chillies chopped 2

  • Spring onions with greens, finely chopped 2

  • Ginger, grated 1 inch piece

  • Vegetable stock 1/2 cup

  • Celery, chopped 2-3 inches stalk

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.