Best ever sauce to prepare all chinese food | Schezwan Sauce Restaurant Style | Fast food
Recipe Information
Schezwan Sauce
Cultural Context
Schezwan Sauce originates from the Sichuan province of China, known for its bold flavors and spicy dishes. This sauce embodies the region's love for heat and complexity, often used in stir-fries and as a dipping sauce. Today, it has gained popularity worldwide, inspiring various adaptations in Indian and Western cuisines.
Add 250 grams of dried Kashmiri chilies to a pot and cover with water until the chilies are completely immersed.
Boil the chilies for 2-3 minutes.
Switch off the flame, cover the pot with a lid, and let it sit for another 10 minutes to soften the chilies.
Drain the water and transfer the chilies to a mixie jar.
Grind the chilies into a thick paste, adding a little water only if necessary.
In a pan, pour some sesame oil and heat it up.
Chop 10 to 12 garlic cloves finely and add them to the pan, sautéing for 2-3 minutes until golden brown.
Chop a 1 inch piece of ginger finely and add it to the pan, sautéing until everything is slightly golden brown.
Add the chili paste to the pan and sauté for another 2-3 minutes.
Add around 1/4 cup of water to the pan and close it, cooking until the oil oozes out.
Once the oil has come up, add 1 tablespoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of tomato sauce, 1 teaspoon of pepper powder, 1 tablespoon of sugar, and 3 tablespoons of vinegar to the pan.
Mix everything well and cook for another 2-3 minutes before switching off the flame.
Allow the sauce to cool and transfer it into an airtight container for storage.
Equipment Needed
Dietary
Allergens
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