Schezwan sauce is a popular Chinese sauce accompanied with most of the Chinese starter.This is my husbands favorite sauce,yes he doesn’t mind Chinese food since there is no garam masala and Indo Chinese dishes are spicy.This sauce can be prepared in large amount and stored in a refrigerator for a long time.The measurement below here makes half cup approx which can be used for preparing Schezwan fried rice,gravies or used as a dip too.
Long Dry red chillies or kashmiri chillies-10
Garlic-6-8 for paste + 2 tbsp chopped garlic
Tomato sauce-2 tbsp
Red chilly sauce-2 tsp
Water-1/4 cup approx
- Soak red chillies in hot water for an hour and grind it along with ginger and garlic to a medium smooth paste.
- Heat oil,fry chopped garlic for a minute,add paste and fry until the sides of the pan leaves oil(10 12 minutes approx) in simmer.
- Add tomato sauce,vinegar,chilly sauce,salt and sugar to taste and saute further.
- Add ¼ cup water and take a boil,cool it and refrigerate until use.