Schezwan Sauce

15 kashmiri chillies
3 spring onions (bulbs cut into fine cubes, green chopped fine)
20 cloves of garlic, minced
1″  ginger, chopped fine
3 tbsp vinegar
1 1/2 tsp sugar
1/2 tsp pepper powder
1 tsp soya sauce
oil as required
salt to taste

Remove the stems and soak the chilies in the vinegar for about 20-30 minutes
Remove from the vinegar and grind them in the mix.
Add the vinegar a little at a time to make a smooth paste.
Add water if required.
Heat oil in a pan and add the ginger and garlic.
Add the chopped onion once the aroma of the ginger-garlic is released.
Saute till transparent.
Add the ground red chili paste and stir.
Add the onion greens and stir for some time.
Fry well till the oil starts separating from the mixture.
Mix in a little water and simmer for a couple of minutes.
Add sugar, salt, pepper and soya sauce and cook for another 5 minutes.
The sauce is ready and can be stored in the fridge for 3-4 weeks.


One comment

  1. […] Method Prepare the noodles as per instructions on the packet. Boil the chicken with a little ginger-garlic paste and salt to taste and shred. Heat a little oil in a wok and saute the  garlic. When just starting to brown, add the onion and fry till transparent. Add the chicken and fry stirring briskly. Add the veggies one by one in order of cooking time – carrots, french beans, capsicum, cabbage, onion greens – stirring briskly all the time. Add salt to taste and pepper. Add the sauces and vinegar and mix well. To this mix add the prepared noodles and mix with tongs. Pour chilli-garlic oil and mix once more. Serve hot with schezwan sauce. […]


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