Schezwan Sauce

Name: Schezwan Sauce
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 20 kashmiri red chillies (soak in boiled water for half an hour); 2 tablespoons garlic paste; 3 tablespoons ginger paste; to taste Salt; 1 teaspoon ajinomoto; 1 tablespoon soy sauce; 1 tablespoon vinegar; 1 tablespoon sugar; 1 star anise; 1/4 teaspoon red colour; 4 tablespoons cooking oil

Saba Firoz Shaikh @sabaskitchen

Malad (West), Mumbai

#dipsandsauces
Schezwan Sauce, a fiery hot and spicy sauce made from dry red chilli, garlic and sauteed onion, is a must have condiment with Indo-Chinese snacks like vegetable momos, spring rolls, French fries etc,. It is also an important ingredient for making Schezwan Fried Rice and Schezwan Fried Noodles. This Schezwan Sauce Recipe uses Dry Kashmiri Red Chillis since they are less spicy compared with other red chillies to tame down the spiciness of this fiery sauce. However, you can use combination of any dry red hot chillis and Kashmiri chillis to make this sauce as spicy as your taste buds can tolerate.

Saba Firoz Shaikh @sabaskitchen

Saved

Ingredients

1hour

4 servings

20kashmiri red chillies (soak in boiled water for half an hour)
2 tablespoonsgarlic paste
3 tablespoonsginger paste
to tasteSalt
1 teaspoonajinomoto
1 tablespoonsoy sauce
1 tablespoonvinegar
1 tablespoonsugar
1star anise
1/4 teaspoonred colour
4 tablespoonscooking oil

Saved

Steps

1hour

1

Make fine paste of Kashmiri red chillies add vinegar in it.
2

Heat oil in nonstick pan.
Add ginger garlic paste and saute well for 8 to 10 min on low flame.
3

Add red chilli paste and salt in it and saute well for 2minutes on low flame.
4

Add soy sauce, ajinomoto, sugar, red food colour and star arise and cook till oil starts floating on all over the sauce.
5

Serve this with hakka noodles, fried rice, chicken lollipop.
6

Suggestion:-Store it in tight jar and use it for dosa, Chinese foods, sandwiches etc.
Do not add colour if you want to store it for month.