Schezwan Sauce

bhavnaskitchen's picture

Aug. 31, 2012

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

Nutrition Facts

Serving size Complete recipe

Calories 437Calories from Fat 312

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 4294 mg178.92%

Total Carbohydrates 26 g8.7%

Dietary Fiber 10 g40%

Sugars 8 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet