Schezwan sauce recipe

I love chinese food and who does not 😊 . But the ready to eat sauces we get from market are loaded with way too much sodium and preservatives. I am a little(or say more) skeptical about using these readymade sauces so i give them a miss and always try to make them at home.

I had this craving for schewan noodles for a long time now and finally made this sauce . I made a little extra to keep in refrigerator and use for trying some other recipe s . It came out well and here goes the recipe.

Ingredients:

Garlic cloves - a lot around 30 or so

Ginger about 50 grams

Sesame oil

Any other oil- I used rice bran

Salt

Dried Red chillies - around 20

Soya sauce

Vinegar

Recipe:

First deseed the chillies and soak them in hot water for around 2 hours. Sauce will be too spicy if do not remove the seeds. 

Now finely chop the garlic cloves and ginger.

Remove chillies from water and grind into thick paste . Be careful as the fume while grinding is very sharp and might burn your eyes. Heat 5 table spoon of rice bran and 2 table spoon of sesame oil in a pan. You can also use only the normal or sesame oil but I mixed them. And yes we need a lot of oil here so that it act as preservative and it has longer shelf life. Don't worry too much about oil as you wont be able to eat sauce in large quantities as it will be very hot and adding a little will be enough.

Let the ginger garlic be fried fir 4-5 minutes and then add chilly paste. Cook till oil separates. Add salt to taste, 2 table spoon soya sauce and vinegar. 

Let it cook for 5 minutes. Cool it down and keep in glass jar . You can keep it in fridge and use within a month. It migjt stay longer but I prefer to not use more than a month.

It can served as sides with momos, chops. Use in making fried rice, noodles.

I use it in many other ways and make quich chutneys by just throwing in some tomatoes and spoonful of sauce on grinder.

Do try this and let me know how it turned out. Would love hear you comments and feedback!