Schezwan sauce recipe (Indo-chinese schezwan sauce)

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Soak the dried red chilies in hot water for 30 minutes. Remove the seeds first if you want less heat.
2. Meanwhile, finely chop the onion, ginger and garlic.
3. Blend the soaked chilies into a fine paste, adding 1 to 2 tablespoons of water if needed. Set aside.
4. Heat the oil in a pan and sauté the garlic, ginger and Sichuan pepper for 2 minutes. Add the celery now if using.
5. Add the onion and fry until translucent, without browning.
6. Stir in the chili paste, sugar, salt and pepper powder and sauté for 2 minutes. Add 1/2 cup water and mix well.
7. Cover and simmer over medium heat until thick.
8. Uncover and keep cooking, stirring often, until the oil starts to separate.
9. Add the soy sauce and vinegar once the mixture pulls away from the pan sides. Add tomato sauce now if using, then cook 1 to 2 minutes.
10. Taste and adjust with salt or vinegar. Cool completely and store in a glass jar in the refrigerator.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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