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Schezwan Sauce Recipe

  • Easy 11 Ingredients
  • 30 min Prep 5 min - Cook 25 min
  • Coups 1 Servings

INGREDIENTS

  • 15 sookhi lal Kashmiri mirchi, red dry chilly (burning hot, less or medium)
  • 1 finely chopped fresh small onion
  • 15-17 finely chopped and fresh cloves of garlic
  • 1 inch of finely chopped fresh ginger
  • 1/4th cup of water
  • 1 tablespoon of vinegar (apple cider, white, rice)
  • 2 teaspoons of refined and organic brown sugar or sugarcane, if need more sweet add more.
  • 1/4th teaspoon of kali mirchi i.e. black paper
  • ½ teaspoon of soy sauce
  • 4 tablespoon of oil
  • Salt as per need

It is a perfect combination of taste and nutrients. This schezwan sauce is versatile that is you can eat at as a starter, lunch or even dinner. The chili taste of this sauce is of another level. So, don’t miss it, just grab it and eat it.

DIRECTIONS

  1. Heat the oil in a pan at a medium flame. Don’t let the oil fly away due to flame. Saute the garlic and ginger together for a while i.e. till their raw aroma can be smelled. Make sure you don’t burn them.
  2. In the same pan add the chopped shallots and saute them. Add some paste of ground red chili in the same pan at medium flame and stir for a while.

  1. After the paste is cooked for a while, add some crushed Sichuan pepper. Then for a minute or two, saute them till oil is visible on the sides of the sauce. At a low flame add ½ a cup of water, stir for a while and then let it simmer for 2 mins.
  2. Mix salt and pepper as per your taste. Add soy sauce and vinegar in the pan. Stir for 5 to 7 minutes and let it cook. Put the flame off and let the schezuan cool down and fill it in a small jar or bowl later, shut it with a lid and refrigerate.

TIPS

  • You can use the sauce with steamed or stir-fried vegetables and white or brown rice to deduct out the spicy spice in the schezwan fried rice in minutes.
  • You can cover the Manchurian balls with the combination of schezwan sauce and some hot schezwan manchurian.

WARNING

  • Make sure, the spice of schezuwan sauce isn’t too burning as it might cause stomach ulcers.
  • Too much of burning mirchi might cause a problem in digestion, so cook as per need.
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