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Schezwan Sauce Recipe

2 years ago

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 Spice never ends
Easy sauce that will stay good in your fridge for about a week and be the perfect companion to fried whatnots' and base for several recipes.
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Cook Time 20 minutes
Servings
MetricUS Imperial
Ingredients
Cook Time 20 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove the stems and soak the red chilies in warm water for 30 minutes.
  2. Grind together garlic pods and soaked red chilies to form a smooth paste. Keep aside.
  3. Heat oil in a pan, add chopped garlic and saute for a minute.
  4. Add ginger and celery, saute for one minute.
  5. Add tomato puree, mix well and simmer for few minutes.
  6. Add red chilli-garlic paste and cook until oil starts to separate.
  7. Add tomato sauce, soya sauce, vinegar, sugar, black pepper powder and salt to taste.
  8. Cook for 2 to 3 minutes.
  9. Cool and store in an air tight container in the refrigerator for up to a week.
 

For something to do with your new Schezwan Sauce, follow this link to Schezwan Noodles.

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