Schezwan Sauce

Ingredients :

• Dry Red Chilies - 20 to 30

• Onion - 1 small (finely chopped)

• Garlic - 15 to 20 (finely chopped)

• Ginger - 1 inch piece (finely chopped)

• White Vinegar - 1 tbsp

• Brown Sugar - 1/2 tsp

• Black Pepper Powder - about 1/2 tsp

• Soy Sauce - 1/2 tsp

• Vegetable Oil - 3 to 4 tbsp

• Water - 1/2 to 1 cup

• Salt - as per taste

(Original recipe calls for Sesame Oil which I did not have so I used Vegetable Oil.

Optional ingredient was about 3 to 4 Sichuan Peppers, crushed. I did not have it so I just went ahead without it).

Method :

• Soak the chilies in hot water for about 30 minutes. If you want then you can de-seed the chilies before you soak them.

• Drain the water. If the chillies have stems, now is the time to remove them. Break the chilies and make a fine paste in a blender by adding 2-3 tbsp of water.

• Coarsely crush the sichuan peppers, if you are using them.

• Heat the oil in a pan.

• Chop the onion, ginger and garlic into fine pieces.

• Add the chopped garlic and ginger and saute till the raw aroma goes away, making sure they don't brown.

• Now add the chopped onion and saute them till translucent.

• Add the ground red chili paste and mix well. And then add the crushed sichuan pepper (if you are using).

• Saute for 1 to 2 minutes more till oil comes out of the sauce, from the sides of the pan.

• Add 1/2 cup of water and give a stir again. Let it simmer for 2 mins.

• Add salt, pepper, soy sauce, vinegar and the sugar.

• Stir and continue to cook for 5 to 6 minutes more.

• Check the taste once, and adjust by adding more salt, sugar or pepper if required.

• Let the sauce cool down then use it any way you like.

Store in a tightly covered container and store in the refrigerator.

Recipe Source :  Veg Recipes Of India