Schezwan sauce is a popular Indochinese cuisine prepared from red chilies and Szechuan peppers which is typically used for Indochinese cuisine or as a dip. The sauce usually has a very strong flavor with high pungency and spiciness from the generous use of garlic and chili peppers.
Schezwan sauce
Course: Veg, Veg BreakfastCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
2 cups dried red chilli
¼ cup oil
¼ cup garlic, finely chopped
2 tbsp ginger, finely chopped
¼ cup water
½ tsp pepper, crushed
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp sugar
2 tbsp tomato sauce
salt to taste
Directions
- Soak dried red chilli in hot water for 30 minutes or till they turn soft.
- Discard the water and blend to smooth paste adding water if required. Keep aside.
- Now in a large kadai, heat ¼ cup oil.
- Saute in ¼ cup garlic and 2 tbsp ginger for 1 to 2.
- To this add the prepared red chilli paste.
- Saute for 2 minutes, so that chilli gets cooked well.
- Now add ¼ cup water and adjust consistency.
- Cover and simmer for 15 minutes.
- Make sure to cook the sauce till oil floats on top.
- Then, add in ½ tsp pepper, 2 tbsp vinegar, 2 tbsp soy sauce, 2 tbsp tomato sauce, 1 tbsp sugar and salt to taste.
- Mix well making sure everything is combined well.
- Serve schezwan sauce as a dip with chips or fries.
