PREP TIME: 30 mins<br />COOK TIME: 20 mins<br />TOTAL TIME: 50 mins<br /><br />⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫<br /><br />❗INGREDIENTS❗<br /><br />(1 cup = 250 ml)<br />20 dry red chilies<br />2tbsp garlic cloves (lahsun) - finely chopped.<br /><br />1 tbs ginger (adrak) - finely chopped.<br />2 to 2.5 tablespoon water for grinding the red chilies.<br /><br />½ cup water to be added later.<br />1 tablespoon rice vinegar or white vinegar or apple cider vinegar.<br /><br />1 teaspoon organic unrefined cane sugar or brown sugar.<br /> ½ teaspoon black pepper powder (kali mirch powder).<br /><br />1tbs soy sauce <br />3 to 4 tablespoon sesame oil (til ka tail)or any vegetable oil.<br />Salt as required<br /><br />⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫<br /><br />Preparation for schezwan/szechuan sauce<br /><br />Rinse and then soak the chilies in hot water for 30 minutes.<br /><br />You can also de-seed the chilies before you soak them. Add them to a chutney grinder or blender. Add water and make a smooth paste of the red chilies.<br /><br />⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫⚫<br /><br />How to make schezwan/szechuan sauce<br />Learn to make schezwan/szechuan sauce<br /><br />Heat sesame oil or any other vegetable oil in a pan. Add the garlic and ginger first and saute till their raw aroma goes away. Don't brown them.<br /><br />Add the ground red chili paste and stir. Then saute for 1 to 2 minutes more till you see oil from the sides of the sauce.<br /><br />Add salt, pepper, soy sauce and vinegar.<br />Stir and add 1/2cup of water and give stir again simmer for 15 min. Check the taste of schezuan sauce and add more salt, sugar or pepper as required.<br /><br />Once the schezuan sauce cools down collect it in a small jar or bowl.
