Schezwan Sauce
Ingredients
- instructions
- 20 dry red chilies 4 to 5 shallots or 1 small onion - finely chopped 15 garlic cloves - finely chopped 1 inch ginger - finely chopped 2 to 2.5 tablespoon water for grinding the red chilies 1/2 cup water to be added later 1 tablespoon rice vinegar or white vinegar or apple cider vinegar 1/2 tablespoon finely chopped celery
- optional (skip if you don't have) 1 to 2 teaspoon organic unrefined cane sugar or brown sugar - please add as required. for a more sweeter taste
- you can even add up to 3 teaspoon sugar. 1/4 to 1/2 teaspoon black pepper powder or as required 1/2 teaspoon light soy sauce or as required 3 to 4 tablespoon sesame oil or any vegetable oil salt as required
Preparation
Preparation rinse and then soak the chilies in hot water for 30 minutes
You can also de-seed the chilies before you soak them
Drain
Remove the stems and then break the chilies
Add them to a chutney grinder or blender
Add water and make a smooth paste of the red chilies
Making schezwan sauce heat sesame oil or any other vegetable oil in a pan
Add the garlic and ginger first and saute till their raw aroma goes away
Don't brown them
Add the chopped shallots and then saute them till translucent
Add the ground red chili paste and stir
Add 1/2 cup of water and give a stir again
Simmer for 2 mins
Add salt, sugar, pepper, soy sauce and vinegar
Also add celery now, if using
Stir and continue to cook for 5 to 6 minutes more
Check the taste and add more salt, sugar or pepper as required
Once the sauce cools down, collect it in a small jar or bowl
Cover tightly with a lid and refrigerate
Serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan