Schezwan Sauce Recipe | Schezwan Sauce with Celery
This Indo Chinese Schezwan sauce is made from dried red chilis and garlic . It is a vibrant colored stir fry sauce for noodles, rice, chicken poultry and vegetables or can be used as a dipping sauce. This Authentic style Schezwan sauce is very easy to make. It can be made fiery or mild. This Schezwan Sauce can perk up flavorful expressions in no time.
Ingredients
- 1 cup Kashmiri chili
- ½ cup red chili hot variety
- ¼ cup chopped celery
- ½ tbsp. chopped ginger
- ¼ to ½ cup chopped garlic depends on pungency of garlic variety
- ½ cup to 1 cup oil mix of cooking oil and sesame oil
- 1 tsp salt
- 1 Tsp sugar
- 1 tbsp tomato ketchup
- ¾ to 1 tbsp soy sauce
- 1 tbsp vinegar
Instructions
- Organize the ingredients
- Rinse chilies with water or wipe the chilies with a damp cloth.
- Boil chilies in hot water.
- Cool and run in a blender to make a coarse paste
- Heat oil add ginger garlic and sauté till light in color.
- Then add in the chopped celery. and chopped bulb parts of spring onions. Lightly sauté.
- Now add the chili paste. Sauté for few minutes.
- Add salt, sugar and tomato ketchup.
- Sauté till the Schezwan sauce leaves the sides of the pan and oil floats.
- At this point add the vinegar and soy sauce Continue to sauté. Oil starts to float.
- Switch off flame and let it cool.
- hen cool, transfer to a clean and dry bottle.
- Store in refrigerator.
- To increase shelf life of Schezwan sauce, take out small portions for consuming, while the rest remains in the fridge.
Notes
- Adjust the varieties of red chilies according to taste.
- If celery is not available you may use substitute with coriander stems.
- Be generous in using oil so that the sauce remains good for longer time. To serve take out small portions from the fridge.