Schezwan Sauce

Name: Schezwan Sauce
Total time: 1500 s
Yield: 1 cup
Cuisine: Indian
Ingredients: 8 dry red chillies I have used kashmiri red chilies. It gives nice red colour to the sauce.If you want the sauce to be more spicy use around 12-15 red chili; 0.5 cup oil; 10 cloves garlic finely chopped; 2 green chilies finely chopped; 2 spring onion finely chopped; 1 inch ginger grated; 3 inches celery stalk with leaves finely chopped or use 1/2 tbsp mixed dried herbs; 3 tbsp tomato ketchup; 2 tsp white vinegar; as per taste salt; 1 cup water

Swapna @swapna_12049367

Sydney, Australia

#winterpicklesandchutney

Schezwan Sauce is a spicy sauce made with dried red chilies, lots of garlic, onions. It is an essential sauce/dip served with Indo-Chinese snacks such as spring rolls, manchurian, chinese samosa. It can be made and refrigerated for a month if there is sufficient oil covering the surface. It can be enjoyed with fried rice, noodles, stir fried vegetables, tofu or paneer, or even simply with a slice of bread or parathas. It can be used for making Schezwan fried rice or Schezwan noodles. It is gluten free and vegan.

https://pepkitchen.com/recipe/schezwan-sauce/

#winterpicklesandchutney

https://pepkitchen.com/recipe/schezwan-sauce/

Swapna @swapna_12049367

Sydney, Australia

#winterpicklesandchutney

https://pepkitchen.com/recipe/schezwan-sauce/

#winterpicklesandchutney

https://pepkitchen.com/recipe/schezwan-sauce/

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Ingredients

25 minutes

1 cup

8dry red chillies I have used kashmiri red chilies. It gives nice red colour to the sauce.If you want the sauce to be more spicy use around 12-15 red chili
0.5 cupoil
10 clovesgarlic finely chopped
2green chilies finely chopped
2spring onion finely chopped
1 inchginger grated
3 inchescelery stalk with leaves finely chopped or use 1/2 tbsp mixed dried herbs
3 tbsptomato ketchup
2 tspwhite vinegar
as per tastesalt
1 cupwater

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Steps

25 minutes

1

In a pan boil 7-8 red chilies in boiling water for 5 minutes or till they soften. Drain the chilies and let them cool.
schezwan sauce
2

Grind the red chilies into smooth paste in a mixer grinder.
3

Heat oil in a pan. Add chopped garlic, green chilies, spring onions and grated ginger. Saute for a minute or till they get translucent.
4

Add the prepared red chili paste. Mix and saute for a minute. Add finely chopped celery stalk and leaves and mix well. Cook for few seconds. If you do not have celery then use 1/2 tbsp of dried mixed herbs.
5

Add tomato ketchup and salt and mix well. Add in vinegar, mix well and simmer till the oil rises to the surface. The schezwan sauce is ready. Cool and store.
6

The schezwan sauce is ready and will keep for 1 month if there is sufficient oil covering the surface. Keep refrigerated.

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Swapna @swapna_12049367

on January 17, 2021 04:24

Sydney, Australia

I love cooking and sharing my recipes with others. I like to create healthy dishes that use natural ingredients. To see more of my recipes go to https://pepkitchen.com