Hot Garlic Sauce

Name: Hot Garlic Sauce
Total time: 1200 s
Yield: 1 cup
Cuisine: Indian
Ingredients: 8-10 Dry Red Chillies deseeded and soaked; 10-12 garlic cloves minced; 2 tbsp refined oil; 1 tsp soya sauce; 1/2 tsp salt or as required; 1/2 tsp black pepper powder; 2 tbsp Hot and Sweet Tomato Chilli Sauce; 1 tbsp homemade Schezwan Sauce; 2 tsp sugar; 2 tsp vinegar; 1/4 th tsp MSG (Ajinomoto); 1 pinch Orange Red food colour; 1/2 cup water or vegetable stock; 1 tsp red chilli flakes; 1 tsp cornflour; 1 tsp dry parsley

Kumkum Chatterjee @cook_12055532

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#hotgarlicsauce
Hot Garlic Sauce has its roots in Chinese cuisine.It is used in many Chinese preparations making the dish really fragrant and aromatic . The fiery punch of the sauce combines wonderfully with other sauces adding a delicious kick of spice and a hint of sweet and tangy flavour to your party starters or to toss your favorite Chinese stir fried recipe.This sauce also pairs well in Thai and Indian cuisine.This is an all - purpose stir fry sauce that can be added to veggies,chicken or shrimp.It can also serve as a dipping sauce for dumplings,egg rolls and more.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

1 cup

8-10Dry Red Chillies deseeded and soaked
10-12garlic cloves minced
2 tbsprefined oil
1 tspsoya sauce
1/2 tspsalt or as required
1/2 tspblack pepper powder
2 tbspHot and Sweet Tomato Chilli Sauce
1 tbsphomemade Schezwan Sauce
2 tspsugar
2 tspvinegar
1/4 th tsp MSG (Ajinomoto)
1 pinchOrange Red food colour
1/2 cupwater or vegetable stock
1 tspred chilli flakes
1 tspcornflour
1 tspdry parsley

Saved

Steps

20 minutes

1

Deseed and soak dry red chillies for 30 minutes.Strain water and make a paste of it in a blender.Set aside.Mix all the sauce ingredients in a bowl.Add water or vegetables stock,vinegar,soya sauce,Hot and Sweet Tomato Chilli Sauce, crushed dry parsley, salt and sugar to taste.
2

Heat oil in a wok. Saute minced garlic and ginger in hot oil.Add a pinch of orange red food colour and stir.
3

Pour the prepared sauce into the pan and bring it to boil stirring constantly.Let it simmer for a minute on low heat.Make a slurry of cornstarch.Pour the slurry into the sauce.Crush and add the dry parsley.Boil stirring constantly till sauce thickens.Use this in stir fry recipes or as a dipping sauce for dumplings,egg rolls and more. Cool and store the rest in an airtight glass jar and refrigerate.