- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.