Monday, August 17, 2015

Schezwan Sauce

Ingredients for ½ cup

To boil and grind:

½ cup + ½ cup water
5-6 cloves garlic
10 dried red chilies, stem and seeds removed

For sauce:
½ inch piece ginger, finely chopped
1 clove garlic, finely chopped
1 tablespoon celery, finely chopped
1 ½ teaspoons cornstarch or corn flour, dissolved in 1 tablespoon of water
1 ½ teaspoons white vinegar
2 tablespoons or 4-5 tablespoons sesame oil
2 tablespoons green onion, finely chopped
2 tablespoons ketchup


Take ½ cup water in a saucepan along with red chilies and garlic.

Turn the heat on medium and let it come to a simmer.

And let it cook for 7-8 minutes. Let it cool down a bit.

Meanwhile in a small bowl dissolve cornstarch with 1 tablespoon of water and keep it aside.

Now make the smooth paste of red chilies and garlic using grinder or blender. If needed use little water.

Then add remaining ½ cup of water and thin it out.

Heat the oil in a pan on medium heat. I use the sauce the day I made so I used 2 tablespoons of oil. If planning to store it the use 4-5 tablespoons of water. Once hot add chopped ginger, garlic, celery and green onion.

Saute for a minute.

Add prepared chili-garlic mixture and salt.

Let it come to a simmer.

Add prepared cornstarch mixture and stir.

Add ketchup.

Also add vinegar and mix well.

Cook till it gets thick about 2 minutes. If used more oil the oil will starts to float on top. Turn off the stove and sauce it ready.

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