Jain Schezwan Sauce
I prefer making Schezwan Sauce at home because of many obvious reasons. The quality of ingredients, preservative, high sodium presence. It might seem too much work, but actually, it’s super easy to make at home. The whole idea is to balance out the spice with the rest of the ingredients. The Schezwan Sauce with lots of garlic and ginger is definitely great, but today I have a recipe for Jain Schezwan Sauce here which has no garlic and ginger.
Servings: 20 people
Calories: 152kcal
Equipment
- Cooking Wok
- Mixer Grinder
Ingredients
- 2 cups dry red chilies https://amzn.to/2pk26BA
- 1/4th cup sesame oil https://amzn.to/2MUNce1
- 1/4th cup chopped celery stick
- 1 small green capsicum chopped
- 1 small red bell pepper chopped
- 1/2 tsp asafetida / hing https://amzn.to/32Vzayu
- 1/4th cup water
- 1/2 tsp Szechuan peppercorn, crushed https://amzn.to/2pXBqGH
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp tomato ketchup
- salt to taste
Instructions
- Firstly, soak dried red chilli in hot water for 30 minutes or till they turn soft.Discard the water and blend to smooth paste adding water if required. keep aside.
- In a wok, heat ¼ cup sesame oil.Put in the chopped celery. Stir fry for a minute, add in asafetida chopped capsicum , and red bell pepper cook for a minute or so. and then stir the red chili paste.
- Cook until the chili paste is nicely cooked and oil begins to ooze out.Then add ¼ cup water and adjust consistency.
- Cover and simmer for 15 minutes.Make sure to cook the sauce till oil floats on top.Furthermore add in Szechuan peppercorn , vinegar, soy sauce, tomato ketchup , sugar and salt to taste.
- Mix well making sure everything is combined well.
Nutrition
Serving: 100gm | Calories: 152kcal