Homemade Schezwan Sauce

Schezwan sauce is originated from the szechuan cuisine which is originated from sichuan province in southwestern china. however it has a very strong influence to indian cuisine and especially to the modern indo Chinese cuisine.

This is a popular indo chinese cuisine sauce prepared from red chilies and szechuan peppers which is typically used for indo Chinese cuisine or as dip. the sauce usually has very strong flavour with high pungency and spiciness from generous use of garlic and chili peppers.

Here’s the recipe, you can put this sauce in a tight container and refrigerate for few days. You can use this sauce for fried rice and different types of vegetables Manchurian.

Ingredients 
Dry Red Chilli - 2 Cups
Finely Chopped Garlic - 1/4 Cup

Finely Chopped Ginger - 2 tsp

Oil - 1/4 Cup

Soya Sauce - 2 tbsp

Tomato Sauce - 1 tbsp

Sugar - 1 tbsp

Vinegar - 2 tbs

Crushed Pepper - 1/2 tsp 

Water - 1/4 Cup 

Method

Soak dry red chilli in hot water for 30 minutes or till they turn soft. Remove the water and blend to smooth paste adding water if required. keep aside.

In a large kadai, heat ¼ cup oil. Sauté chopped garlic and ginger for a minute for 2.add in prepared red chilli paste.

saute for 2 minutes, so that chilli gets cooked well. now add ¼ cup water and adjust consistency.

cover and simmer for 15 minutes. Make sure to cook the sauce till oil floats on top.

Add crushed pepper,  vinegar,  soy sauce,  tomato sauce,  sugar and salt to taste. Mix well making sure everything is combined well. Serve schezwan sauce as a dip with chips or fries.