How To Make Indo-Chinese Spicy Schezuan Sauce At Home
The sauce combines the heat of red chillies along with the punch of fresh garlic to make a flavourful basic sauce that can be added to most Indi-Chinese dishes.
This Spicy Schezuan Sauce is an essential in making Indo-Chinese dishes at home. It combines the heat of red chillies along with the punch of fresh garlic to make a flavourful basic sauce that can be added to most Indi-Chinese dishes. A little effort in making a large batch ahead of time and storing it for later use will ensure that you can prepare your favourite Indo-Chinese dishes like Spicy Szechuan Vegetarian Noodles and Spicy Szechuan Vegetarian Fried Rice with ease, whenever the craving strikes!
You can prepare this sauce and store it in a clean, dry, air tight container in the fridge for up to 10 days, and use it as needed.
You can use the Indo-Chinese Spicy Schezuan Sauce for dishes like :
- 20 Dry red chillies
- 20 cloves Garlic , finely chopped
- 1/4 cup Water
- 2 tablespoons Sesame (Gingelly) Oil
- 2 inch Ginger , grated
- 1 Green Chilli , finely chopped
- 1/2 teaspoon Sugar
- 2 teaspoons Vinegar
How to make How To Make Indo-Chinese Spicy Schezuan Sauce At Home
To begin making the spicy Schezuan Sauce for Indo-Chinese cooking, first place a sauce pan on the heat. Add 1/4 cup water to it and bring it to a boil. When it begins to simmer, add in the 20 garlic pods 20 dried red chillies.
Allow the chillies and garlic to boil along with the water for 4-5 minutes on a medium heat. Then turn the heat off, and set the saucepan aside to cool.
When the chillies and garlic have cooled considerably, place the entire mix in a grinder (along with the water) and grind it into a smooth paste. Keep aside until later use.
Next, place a wok on the heat and add the sesame oil to it. When it is warm, add the ginger, green chillies and saute for a minute until gently aromatic.
Add the prepared chilli-garlic paste and toss again for 2 minutes. Then, add vinegar and sugar and mix well.
Allow the sauce to bubble gently for 2 minutes on a low-medium flame, so the flavours are well combined. Then turn the heat off and allow the sauce to cool completely.
Transfer it into a dry, clean, air tight bottle and store in the refrigerator. If refrigerated, it will last for about a week or 10 days.
You can use this sauce as a spicy dipping sauce for Spring Rolls or as a base for making Spicy Schezuan Indo-Chinese Egg Fried Rice or Spicy Szechuan Vegetarian Noodles Recipe.
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