is the level of functional and metabolic efficiency of a living organism

Thursday, January 5, 2017

Schezwan Sauce

Schezwan is style of Chinese cooking which is spicy, oily and especially peppery. Schezwan sauce is used in preparing Schezwan fried rice, Schezwan noodles and many other  Chinese dishes. This sauce is serves as a condiment for spring rolls, Manchurian or with any other appetizers.

Red chili and garlic are the main ingredients in preparing this recipe apart from soy sauce, vinegar and shallots. For day 3 under the theme " Chinese cooking  made at home" am here with   Schezwan sauce recipe. Click  here  to see  Schezwan fried rice recipe where I used this sauce. Here goes the recipe.........


Red chilies 15
Garlic cloves 10
Shallots / small onion 4
Ginger 1 inch
Vinegar 1 spoon
Sugar 1/2 spoon
Black pepper powder 1 spoon
Soy sauce 1/2  spoon
Sesame Oil 4 to 5 spoons
Salt to taste


Remove the stems and soak red chilies in hot water for 30 minutes.
Drain water and transfer the chilies to blender.
Make a smooth paste of it.
In a sauce pan heat sesame oil and add finely chopped ginger and garlic.
Saute for a minute and add  finely chopped onions.
Saute for 2 to 3 minutes on low to medium flame.
Now add rest of the ingredients and salt to taste.
Cook everything together  till the oil separates from the mixture.
Remove cool and store in refrigerator.

Check to see what my fellow bloggers are cooking for BM 72.

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