Schezwan Sauce

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.

Photo

Ingredients

• 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

Method

1. Remove the stems of the chillies. Rinse and then soak them in hot water for 30 minutes. Drain.
2. Grind them in a chutney grinder adding 2-3 tbsp water to make a smooth paste.
3. Heat oil in a pan. Add garlic, ginger and saute till their raw aroma goes away. Don’t brown them.
4. Add the chopped onions and then saute till translucent.
5. Add the ground red chilli paste and mix. Stir till you see oil from the sides of the sauce.
6. Add ½ cup of water and mix. Simmer for 2-3 minutes.
7. Add salt, pepper, sugar,soya sauce, vinegar, celery. Stir and cook for 5-6 minutes more. Your sauce is ready.
8. Once the schezwan sauce cools down collect it in a small covered jar and refrigerate.
9. Shelf life is about 2-3 weeks in an air-tight container in the refrigerator.

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