Schezwan sauce can be served as condiment with snacks like potato wedges, patties, french fries, corn patties, burgers, spring rolls and momos/dim sum. Even with the indian pakoras, the sauce goes amazingly well. It can also be added to chinese recipes like schzewan noodles, schzewan fried rice, etc.
- Dry Red Chillies – 25 (Kashmiri)
- Onion – 1 (medium, finely chopped)
- Garlic – 20 cloves (finely chopped)
- Ginger – 1 inch (grated)
- White Vinegar – 1 tbsp
- Brown Sugar – 1 tsp
- Celery – ¾ tbsp (finely chopped, Optional)
- Black Pepper Powder – ¼ tsp
- Soya Sauce – ½ tsp
- Oil – 3-4 tbsp
- Salt – to taste
- Remove the stems of the chillies. Rinse and then soak them in hot water for 30 minutes. Drain.
- Grind them in a chutney grinder adding 2-3 tbsp water to make a smooth paste.
- Heat oil in a pan. Add garlic, ginger and saute till their raw aroma goes away. Don’t brown them.
- Add the chopped onions and then saute till translucent.
- Add the ground red chilli paste and mix. Stir till you see oil from the sides of the sauce.
- Add ½ cup of water and mix. Simmer for 2-3 minutes.
- Add salt, pepper, sugar,soya sauce, vinegar, celery. Stir and cook for 5-6 minutes more. Your sauce is ready.
- Once the schezwan sauce cools down collect it in a small covered jar and refrigerate.
- Shelf life is about 2-3 weeks in an air-tight container in the refrigerator.