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Schezwan sauce
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A picture of Schezwan sauce.

Schezwan sauce

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#ChristmasGift

#ChristmasGift

Read more

Schezwan sauce

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#ChristmasGift

#ChristmasGift

Read more
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Ingredients

  • 2 cupsdried red chillies
  • 2 tablespoonchopped garlic
  • 1/4 cupoil
  • 2 tablespoonginger
  • 1/4 cupwater
  • 1/2 teaspoonblack pepper powder
  • 1 tablespoonsugar
  • 2 tablespoontomato ketchup
  • 2 tablespoonsoy sauce
  • 2 tablespoonvinegar
  • to taste Salt
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Steps

  1. 1

    Soak dried chilli in boiling water. Cover and set aside for an hour or so or until they are soft.
    Remove water and put it in the blender and make a smooth paste. Add water if required.

    A picture of step 1 of Schezwan sauce.
    A picture of step 1 of Schezwan sauce.
    A picture of step 1 of Schezwan sauce.
  2. 2

    In a pan heat oil on medium heat. Once the oil is hot add ginger and garlic and sauté for 30 seconds. Add the chilli paste and sauté for further 2 minutes. Add the rest of the ingredients and mix well. Add water and let it cook on low heat for 10 to 15 minutes or until the oil leaves sides.

    A picture of step 2 of Schezwan sauce.
    A picture of step 2 of Schezwan sauce.
    A picture of step 2 of Schezwan sauce.
  3. 3

    Sauce is ready. Enjoy with Chinese bhel or chips.

    A picture of step 3 of Schezwan sauce.
    A picture of step 3 of Schezwan sauce.
    A picture of step 3 of Schezwan sauce.
  4. 4

    A picture of step 4 of Schezwan sauce.
    A picture of step 4 of Schezwan sauce.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on May 23, 2020 11:23
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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Comments (4)

Rekha Bapodra
Rekha Bapodra @rekhascooking
May 25, 2020 12:01
Thank you
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