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Schezwan Sauce

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Ingredients
  Dry whole red chilies 5 Medium, soaked overnight or for few hours
  Coriander leaves 3 Tablespoon, chopped
  Green onion white part 1 Tablespoon, chopped
  Garlic 1 Tablespoon, chopped finely
  Tomato puree 1⁄4 Cup (4 tbs)
  Vinegar 1 Teaspoon
  Soy sauce 1 Teaspoon
  Salt 2 Teaspoon (to taste)
  Sugar 1 Teaspoon (to taste)
  Corn oil 2 Tablespoon
Directions

MAKING
1. Blend red chilies after draining water with water.
2. Add a little tomato puree and blend the chili again smoothly.
3. Heat corn oil in a non stick pan till the smoke coming out of it.
4. Add white part of green onion, garlic, coriander leaves and stir and cook till onion is golden brown in color.
5. Add salt to taste, 1 tbsp tomato puree, ground chili paste and cook till oil separates.
6. Add a little soy sauce, vinegar, brown sugar and let it cook for a while.

SERVING
7. Let it cool down and store in airtight jar and use in recipes like schezwan rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indo Chinese
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Red Chili
Preparation Time: 
20 Minutes

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