We all love to have those spicy Indo-Chinese dishes, specially the abundant varieties with Szechwan Sauce. It's spicy, tangy and just salivating good. My mouth is literally watering while I'm writing this blog. Therefore, have to make a batch again soon.
Without further ado, here is the easy-peasy recipe for Szechwan sauce that you can make at home and happily store it for all your indo-chinese kitchen experiments.
You can use it for making noodles, fried rice, stir fried, Chinese gravies or as a dip for your spring roll or dumplings, Yum!
Ingredients:
Dried Red Chillies - 150gm
Finely chopped garlic - 1/2 cup
Finely chopped ginger - 1/4 cup
Salt
Soy Sauce - 1 tbsp
Sugar/Honey - 1 tbsp
Vinegar - 2.5 tbsp
Tomato sauce/ketchup - 3 tbsp
Method:
Deseed 1/4th of the red chillies to balance the spiciness of the overall sauce.
Soak the chillies in water for half an hour.
Boil the chillies in the same water, once it's bubbling hot, lower the flame, cover and let it cook for 10 minutes.
Blend the chillies. Keep the remaining boiled water for later use.
Heat the oil in a pan and saute ginger and garlic.
Add in the blend and 3-4 tbsp of the remaining water to manage the consistency of the sauce.
Cover and cook for 7-8 minutes on low flame. The sauce will reduce and oil will separate from the sides.
Add in the soy sauce, sugar/honey, salt, vinegar and the tomato sauce.
Let it cook for 2-3 minutes.
Once done, let it cool and transfer it to an airtight container and store it in you fridge.
It's a super easy sauce to use for a quick dinner. You wouldn't regret giving it a try.
This is what I made with that sauce, Szechwan fried rice. It was superb.
Give it a try and let me know your feedback.
Thank you.🖤
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