Thursday, December 4, 2014

Schezwan Sauce: Hot and Spicy


Dried Red Chillies: 6
Garlic (chopped): 4 cloves
Ginger (grated): 1 inch
Spring onions (chopped): 3
Sugar: 2 tsp.
Soy Sauce: 1 tsp.
Vinegar: 1/2 tsp.
Tomato Ketchup: 1 tsp.
White peppercorns: 1/4 tsp.
Cooking oil: 2 tsp.
Salt to taste

  1. Soak the red chillies in hot water for about 15 minutes. Drain water and grind to a fine paste. Keep aside.
  2. Heat oil in a pan and add the ginger and garlic. Cook for about 2-3 minutes. Add the onions and sauté well for another 2 minutes.
  3.  Add the red chilli paste and let cook well until the water evaporates and the chillis are cooked.
  4. Add sugar, vinegar, soy sauce. Mix well. Grind the white peppercorns and add to the pan. Mix everything well and let cook for another 2 minutes.
  5. Add salt and tomato ketchup. Mix, let cook for a minute and turn off the flame. Let cool and enjoy with any Chinese foods. This can also be used as a dip otherwise and can be stored in refrigerator in an air-tight box.

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