Schezwan Sauce

This Indo-Chinese fiery sauce that is a must-have on the side with Chinese appetizers. Chinese fare without this is unimaginable. T This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 09 Sep 2018 in Recipes IndoChineseFusion

New Update

Schezwan Sauce-SK Khazana — Schezwan Sauce

Main Ingredients	Kashmiri red chilli paste, Oil
Cuisine	Indo Chinese
Course	Gravies, Sauces and Stocks
Prep Time	2-2.30 hours
Cook time	6-10 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients

1/2 cup Kashmiri red chilli paste
3 tablespoons oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger
1 inch celery, finely chopped
Salt to taste
1/2 teaspoon castor sugar
1 teaspoon vinegar
1 tablespoon tomato ketchup
to taste white pepper powder
1 teaspoon soy sauce
Spring onion greens, diagonally sliced for garnish

Method

Heat oil in a non-stick pan. Add garlic, ginger and celery, mix and sauté the raw flavours go and the mixture is lightly browned.
Add red chilli paste, mix and cook till the oil separates and mixture thickens.
Add salt, sugar, vinegar, tomato ketchup, pepper powder and soy sauce, mix and bring to a boil.
Garnish with spring onion greens and serve.

#Tomato ketchup #Vinegar #Ginger #Spring onion greens #Oil #Celery #Soy sauce #Salt #Garlic #White pepper powder