The 'Schezwan Sauce' serves as a base sauce for most of the Indo-Chinese recipes such as Schezwan Paneer,Schezwan Noodles,Schezwan Fried Rice,Schezwan baby corns/potatoes and so many more.Most grocers sell these sauces by the bottle but they can be easily made at home too.They come in handy when made in a large quantity and stored for use in the above said dishes.
Here's a quick look at the recipe.
Ingredients
5 long red chillies
1 cup spring onion or shallots( just the white part)
1 large tomato
1 bunch chopped corriander leaves
3 tbsps minced garlic
3 tbsps corn oil/sesame oil/peanut oil(I prefer corn oil)
1 tsp soy sauce
1 tsp vinegar
2 tsps brown sugar
A dash of salt to taste
Soak the red chillies in hot water for 30 minutes and pulse the red chillies in a mixer along with the water.Now add the diced tomato to this red chillie mixture and pulse it again to form a thick puree.The sauce should be chunky and not very mushy.
Preparation
Add 3 tbsps of corn oil in a deep bottomed pan and add the spring onions,minced garlic and chopped corriander leaves. Saute for a few minutes until the onions become tender.
Add a pinch of salt to hasten the cooking time of onion. For best results use the white portion of the spring onion and reserve the green portion for garnishing.
Add the red chillie and tomato purée into the pan and cook for a few minutes.As soon as you notice the bubbles on top of the cooked mixture, add soy sauce and vinegar and keep stirring the sauce untill it starts leaving the sides of the pan and the oil seperates.Now add the brown sugar.Brown sugar mellows down the spiciness of the sauce and balances the taste. At this stage the sauce is ready.Turn off the heat now.
Transfer the contents in a glass container along with the oil and store it in the refrigerator for future use.You can make this sauce in a large quantity and store it for a long time.Its important to use oil generously in order to preserve this sauce for a long time in refrigerator.
Ingredients
5 long red chillies
1 cup spring onion or shallots( just the white part)
1 large tomato
1 bunch chopped corriander leaves
3 tbsps minced garlic
3 tbsps corn oil/sesame oil/peanut oil(I prefer corn oil)
1 tsp soy sauce
1 tsp vinegar
2 tsps brown sugar
A dash of salt to taste
Soak the red chillies in hot water for 30 minutes and pulse the red chillies in a mixer along with the water.Now add the diced tomato to this red chillie mixture and pulse it again to form a thick puree.The sauce should be chunky and not very mushy.
Preparation
Add 3 tbsps of corn oil in a deep bottomed pan and add the spring onions,minced garlic and chopped corriander leaves. Saute for a few minutes until the onions become tender.
Add a pinch of salt to hasten the cooking time of onion. For best results use the white portion of the spring onion and reserve the green portion for garnishing.
Add the red chillie and tomato purée into the pan and cook for a few minutes.As soon as you notice the bubbles on top of the cooked mixture, add soy sauce and vinegar and keep stirring the sauce untill it starts leaving the sides of the pan and the oil seperates.Now add the brown sugar.Brown sugar mellows down the spiciness of the sauce and balances the taste. At this stage the sauce is ready.Turn off the heat now.
Transfer the contents in a glass container along with the oil and store it in the refrigerator for future use.You can make this sauce in a large quantity and store it for a long time.Its important to use oil generously in order to preserve this sauce for a long time in refrigerator.
