Schezwan Sauce

Schezwan Sauce

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Schezwan sauce, spicy chinese sauce use for various chinese preparation.

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Schezwan Sauce recipe - How to make Schezwan Sauce

Preparation Time:    Cooking Time:    Total Time:     Makes 2 cups
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For The Paste
10 whole dry kashmiri red chillies
1/4 cup chopped garlic (lehsun)

Other Ingredients
3 tbsp oil
1 tbsp chopped garlic (lehsun)
1 tsp chopped green chillies
1/2 tbsp chopped ginger (adrak)
2 tbsp chopped onions
1 tsp chopped celery
1/4 cup vegetable stock
1 tbsp cornflour mixed with 1 tbsp water
1 tbsp vinegar
2 tsp sugar
a pinch of m.s.g (optional)
salt to taste
For the paste

    For the paste
  1. In a deep pan add 1 cup of water and bring to boil
  2. Add the dry red chillies and garlic and simmer for 8 to 10 minutes. Remove from the flame allow to cool.
  3. Drain out the water and grind into a smooth paste using very little water if required. Keep aside.

How to proceed

    How to proceed
  1. 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.
  2. Add the preparedf paste, mix well and cook for 2 minutes on a medium flame.
  3. Add the stock, cornflour mixture, vinegar, sugar, ajinomoto and salt, mix well and simmer till the sauce turns thicker in consistency.
  4. Remove from the flame and use as required.

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This recipe was contributed by viranj on 31 Jan 2011

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