Schezwan Sauce Recipe
Learn how to make this simple indo-chinese schezwan sauce
Cuisine
Indo-Chinese
Servings
Prep Time
20
Servings
10
minutes
Cook Time
Passive Time
30
minutes
2-3
hours (soaking)
Servings
Prep Time
20
Servings
10
minutes
Cook Time
Passive Time
30
minutes
2-3
hours (soaking)
Ingredients
2.5
Cup
Kashmiri Red Chillies
1
Cup
Byadagi Mirchi
0.25
Cup
Oil
0.25
Cup
Finely chopped onion
1
Cup
Finely Chopped Garlic
0.5
Cup
Finely Chopped Ginger
2
Tsp
Soy Sauce
2
Tsp
Vinegar
2
TBSP
Plain Tomato Ketchup
3
TBSP
Sugar
Salt Per Taste
0.25
Cup
Plain filtered Water
Instructions
Soak both the Kashmiri Chillies and Byadagi Chilies separately in water for 2-3 hours
Heat oil in a thick bottomed pan and add chopped garlic and ginger. Cook on a low flame till they are cooked well. Do not burn them
Add the chopped onions and cook.
In parallel, grind both the chilly into a smooth paste. Do not use the water for grinding. You can use the water for cooking the sauce
Once onions are cooked, add the chilly paste and cook for 2-3 min. Now add Soy sauce, Vinegar, tomato ketchup, Sugar, Salt and cook for 2-3 minutes
Add 0.25 cup water can use the water used for soaking chilly) and cook. Sauce is cooked when the oil separates from the mixture and starts floating.
Switch off the gas and let it cool completely. Store in an air-tight container . Lasts in the refrigerator for 2 weeks.
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