Schezwan Sauce

schezwan sauce is heart of Indo-Chinese cuisine. This hot and spicy sauce use to make different Indo-chines dishes such as schezwan fried rice, schezwan noodles etc. It can also be served as side dish with chicken lollypop, Manchurian balls, chips or momos. I bet no Indo-chines menu complete without this sauce.

Ingredents:

3 tbsp oil

2 tbsp chopped ginger

3 tbsp chopped garlic

2 tbsp celery

1 tbsp chopped green chili

2 tbsp red chili paste

1 tbsp tomato sauce

3 tbsp chili sauce

1 tbsp vinegar

salt

½ tsp sugar

¼ tsp white pepper powder

1 tbsp chili oil (optional)

Instruction:

1. Remove seeds from dry red chilies and soaked in water overnight, make a paste of soaked chilies

2. In a wok heat up oil, add garlic and sauté for a minute, add ginger and sauté well.

3. When garlic about to turn brown add celery and green chilies, sauté well

4. Add red chili paste, mix well. Sauté chili paste very well until its rawness goes off.

5. Add tomato sauce, chili sauce, vinegar, salt, sugar and white pepper powder, sauté everything very well.

6. Add chili oil and mix well.

7. Store in bottle.