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Schezwan sauce, spicy chinese sauce use for various chinese preparation.
- In a deep pan add 1 cup of water and bring to boil
- Add the dry red chillies and garlic and simmer for 8 to 10 minutes. Remove from the flame allow to cool.
- Drain out the water and grind into a smooth paste using very little water if required. Keep aside.
- Heat the oil in a wok or in a frying pan, add the garlic, green chillies, ginger, onions and celery and saute for a minute on a medium flame.
- Add the preparedf paste, mix well and cook for 2 minutes on a medium flame.
- Add the stock, cornflour mixture, vinegar, sugar, ajinomoto and salt, mix well and simmer till the sauce turns thicker in consistency.
- Remove from the flame and use as required.
This recipe was contributed by viranj on 31 Jan 2011
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