Schezwan sauce

Name: Schezwan sauce
Total time: 2100 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 200 grams Red chili; 3 Tbsp Soy sauce; 4 Tbsp Vinegar; 2 Tbsp Sugar; 1/4 c Tomato Ketchup; 3 Tbsp chili sauce; Salt to taste; 2 tbspGarlic finely chopped; As needed oil, preferably sesame seed oil; 1 tsp mustard seeds; 1/4 tsp asafetida powder; 1/4 tsp turmeric powder; 1 tsp fenugreek powder; 1 Tbsp {Finely Chopped} Ginger; 1 Tbsp - { Finely Chopped] Green Chilli; 1 Tbsp Onion { Finely Chopped]

Lakshmi Sridharan Ph D @cook_19872338

USA

#Jan #W4 #Win #Week10

Lakshmi Sridharan Ph D @cook_19872338

USA

#Jan #W4 #Win #Week10

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Ingredients

35 mins

5 servings

200 gramsRed chili
3 TbspSoy sauce
4 TbspVinegar
2 TbspSugar
1/4 cTomato Ketchup
3 Tbspchili sauce
Salt to taste
2tbspGarlic finely chopped
As neededoil, preferably sesame seed oil
1 tspmustard seeds
1/4 tspasafetida powder
1/4 tspturmeric powder
1 tspfenugreek powder
1 Tbsp{Finely Chopped} Ginger
1 Tbsp- { Finely Chopped] Green Chilli
1 TbspOnion { Finely Chopped]
condiment, schezwan sauce

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Steps

35 mins

1

Make a checklist. Keep all ingredients within reach
2

Keep all ingredients within reach
3

Over medium high heat boil water in a saucepan. Add the red chiles and 2tbsp vinigar; cook for 5 minutes. Remove from heat’ let the chiles soak for 2 days. Over medium high heat, cook the soaked chilies until soft. Remove from heat. Cool to room temperature. Blend in to make a paste. Do not add water
4

Over medium high heat, heat oil in a saucepan, add mustard seeds. Let the seeds splutter, add fennel seeds, turmeric powder, asafetida powder, roast until aromatic. Stir in chopped onions. Sauté until translucent; do not brown. Stir in chopped ginger, garlic and green chili; cook for a minute. Add the chili paste; keep stirring for a few minutes. Stir in 2tbsp vinegar, ketchup, chili sauce, soy sauce, salt, and methi powder; continue cooking over medium low heat until all water evaporates
5

The sauce thickens. Aromatic flavorful spicy hot sauce is ready Remove from the heat. Let cool. Store in an airtight jar.
Serve with rice, idli, dosai, chappathi, parantha and etc.

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Lakshmi Sridharan Ph D @cook_19872338

on January 28, 2023 19:45

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography