How to make Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and -

Tossed vegetables with stir fry sauce and spicy schezwan sauce .

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Spring onion greens (हरे प्याज़ की पत्तियाँ), Schezwan sauce

Cuisine : Chinese

Course : Gravies, Sauces and Stocks

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Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and

Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and Recipe

  • Spring onion greens for garnishing

  • Schezwan sauce

  • Red chilli paste ½-¾ cup

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 small

  • Celery stick finely chopped 1 inch

  • Vegetable stock 6-8 tablespoons

  • Soy sauce 1 tablespoons

  • Castor sugar (caster sugar) a pinch

  • Tomato ketchup 1 tablespoon

  • Crushed black peppercorns to taste

  • Vinegar 1 teaspoon

  • Spring onion greens finely chopped 1 tablespoon

  • Stir-fry sauce

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Celery stick finely chopped 1 inch

  • Soy sauce 1/2 tablespoon

  • Oyster sauce 1/2 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Vegetable stock ½ cup + 1-2 tbsps

  • Cornstarch 1 tablespoon

  • Stir-fry vegetables

  • Mushrooms cut into quarters 6-8

  • Bell pepper triangles mixed 1 cup

  • Baby corn halved and cut into triangles 5-6

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

Method

Step 1

To prepare schezwan sauce, heat oil in a non-stick pan. Addgarlic and sauté for 30 seconds. Add onion and sauté till translucent. Add celery and sauté for 30 seconds.

Step 2

Add red chilli paste and sauté for a minute or till oil separates. Add 2-3 tbsps stock and soy sauce and mix well. Add a pinch castor sugar, mix and cook for a minute. Add 2 tbsps stock again and mix.

Step 3

Add tomato ketchup, mix and cook for 30 seconds. Add 2-3 tbsps stock and mix well. Add crushed peppercorns, mix and switch off heat.

Step 4

Add vinegar and spring onion greens and mix well.

Step 5

To prepare stir-fry sauce, heat oil in another non-stick pan. Add garlic and sauté for 30 seconds. Add celery and mix. Add soy sauce and oyster sauce, mix and cook for 30 seconds.Add salt, crushed peppercorns and stock, mix and bring to boil.

Step 6

Dissolve cornstarch in 1-2 tbsps stock in a bowl to make a smooth paste. Add it to stir-fry sauce, mix and cook till it thickens.

Step 7

To prepare stir-fry vegetables, heat oil in another non-stick pan. Add garlic and sauté for 30 seconds. Add mushrooms and mix. Add bell pepper triangles and mix well. Add baby corns and toss to mix.

Step 8

Add salt and crushed peppercorns, mix and cook for a minute. Add some of the stir-fry vegetables to stir-fry sauce and toss to mix.

Step 9

Serve hot stir fry vegetables with stir fry sauce and schezwan sauce garnished with spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.