Schezwan Sauce
Ingredients (10)
- dried red chillies17.5
- warm water0.5 cup
- vegetable oil150 ml
- chilli paste150 g
- garlic100 g
- ginger50 g
- celery3 tbsp
- white vinegar3 tbsp
- salt
- water0.5 cup
Method
- 1
Remove the stalks from the dried red chillies and discard the seeds if preferred.
- 2
Soak the chillies in ½ cup warm water for 30 minutes.
- 3
Blend into a smooth paste.
- 4
If storing, pour 1 tablespoon of oil over the surface to prevent drying. Refrigerate for up to 3 days.
- 5
Heat the vegetable oil in a heavy-bottomed pan over high heat.
- 6
Once the oil is hot, add the chopped garlic and sauté until lightly golden.
- 7
Add the chopped ginger and stir-fry for 1 minute.
- 8
Add the chopped celery and cook for another minute.
- 9
Add the prepared chilli paste and cook for 3–4 minutes until the oil begins to separate.
- 10
Add the water and mix well.
- 11
Stir in the white vinegar and salt.
- 12
Cover and simmer over low heat for 15 minutes, stirring occasionally.
- 13
Cool completely before storing in a sterilised glass jar.
Notes & variations
Fried Rice Noodles Spring Rolls Momos Fried Chicken Gobi Manchurian Stir-fries Kashmiri red chillies produce a bright red colour with moderate heat. Add 1 tsp sugar to balance the spice if desired. For extra umami, add 1 tbsp soy sauce while cooking. Refrigerate for up to 3 weeks in a clean, airtight jar. Always use a clean, dry spoon when serving.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 986 kcal | 3944 kcal |
| Carbs | 123.4 g | 493.6 g |
| Protein | 28.8 g | 115.2 g |
| Fat | 65.4 g | 261.6 g |
| Fibre | 77.9 g | 311.6 g |