My daughter is so fond of chinese food that,each time she would experiment with something or the other when we chance to eat out.Iam afraid it’s the same story in many of the households,so when we went sometime back to eat out,I ordered,schezwan baby potatoes.The sauce in which it was made was simply out of the world.So the next day when I was about to make my evening snack I thought of trying out this sauce and then try out shezwan baby potatoes.I made this sauce,keeping in view the spices to be minimal but at the same time not compromising on the taste.I googled and taking out two or three recipes and adapting it to suit our taste buds.So this is what the recipe I made..do try and let me know.
INGREDIENTS
| Red chilli | 20 |
| Grated/Chopped Ginger | 1/4 cup |
| Grated /Chopped Garlic | 5 tsp |
| Soya Sauce | 1/2 tsp |
| Tomato Ketchup | 1 tsp |
| Black Pepper Powder | 1/2 tsp |
| Sunflower oil | 1 tsp |
| Salt | to taste |
| Water | 1/2 cup |
HOW TO MAKE
- Soak the red chillies in hot water.Once cooled grind it to a smooth paste with the help of a blender.
- In a pan add sunflower oil and add chopped ginger and garlic.Fry till it turns slight colour.Add the red chilli paste to the ginger garlic mixture.
- Mix and fry till all the mixture is blended well.Add black pepper powder ,tomato ketchup and soya sauce one by one keeping the flame low.
- Wait till oil leaves sides and the the mixture reaches the consistency of a sauce.
- Tasty schezwan sauce is ready for your chinese food preparations.Allow it to cool and store in an air tight container in a fridge.Stays perfect for almost 2 weeks.
Notes
- You can also add celery,onions and green chillies alongwith garlic and ginger.
- Adding vinegar will increase the shelf life of the sauce.
- You could add a pinch of sugar to enhance taste.
- If you find the sauce watery add corn flour and water mixture for thickening of the sauce.
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