SCHEZWAN SAUCE

SCHEZWAN SAUCE

 

 

 

INGREDIENTS

• Dry whole red chillies - 10-15
• Ginger (grated) - 1/4 inch
• Salt to taste
• Vinegar - 1/4-1/2 teaspoon
• Sugar - 1/2 teaspoon
• Oil - 1-2 tablespoons
• Water - 1/2 cup

 

METHOD

• Soak whole dry red chillies in slightly warm water for around 1-2 hours.
• After they are well soaked, grind well soaked whole dry red chillies.

 



 

•  Next, heat oil in a pan.
• Add grated ginger to it.

• As ginger crackles, add red chilli paste to it.
• Cook it well till it leaves oil. You will be able to see oil at the edges.
• Now, add salt, vinegar & sugar to it. 
• Once mixed well add 1/2 a cup water to it.
• Let it boil well for a few minutes till you get nice & thick sauce.

 

• Once it gets well cooked, turn off the flame.
• Schezwan sauce is ready to serve.
• You can adjust the spices according to your taste.
• You can keep it refrigerated in an air tight container for around 2-3 weeks.