Schezwan Sauce is an Indo-chinese preparation and is enjoyed by almost everyone due to its mixed taste of sour, sweet and spicy. Schezwan sauce is not as hot as it looks because of the use of Kashmiri chilli which gives it a dark red colour but is less hot than other chillies.
Schezwan sauce is used mostly with Schezwan fried rice and as dip for momos, dumplings, samosas and pakodas. The sauce also taste great with South Indian dishes like idli and dosa and is a great alternative to traditional hot chutneys which is usually prepared with chillis/chilli powder, small onions and refined/coconut oil.
INGREDIENTS
Kashmiri Dried Chilli - 12 Nos.
Normal Dried Chilli - 12 Nos.
Ginger - 1 piece (big)
Garlic - 1 small cup full
Corn flour - 1 teaspoon
Tomato sauce - 1 tablespoon
Soya sauce - 1 tablespoon
Salt - As required
Pepper powder - 1 teaspoon
Sugar - 1 teaspoon
Refined Oil - 11/2 tablespoon
Vinegar - 1 tablespoon