sauce Schezwan Sauce Recipe - Ching's Secret Noodles, Soups & Sauces By Ching's Secret Updated about 4 months
s ago Schezwan Sauce Recipe Ingredients: 2 tbsp chopped Garlic, 2 tbsp Sesame Oil (til), 12 to 15 Dry Red Chilies, 6 tbsp Vinegar, 1 tsp Salt, 2 tsp Sugar Method: Soak dry red chillies in warm water half an hour before making the sauce. Drain water out of the chillies and grind all the ingredients (except oil) in the blen der, to make a fine paste. Heat the oil in a pan and put the chili garlic paste in it. Mix it well and then take off flame after a few seconds. Let it cool down and then put it in the refrigerator. Schezwan/Sichuan Sauce is ready. If u don' t want to go thru the pain of course a simple option is call ur grocer and ask f or Ching's Secret Schezwan Sauce. Ingredients * * * * * * * * * * * * * * * * * * 1 cup whole red chillies (kashmiri) , loosely packed 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tbsp 1 tbsp chopped green chillies 1 tbsp 4 tbsp chopped onion 1 tbsp chopped celery stalks 2 star anise ( crushed) 1 tsp red chilli pwd 1 cup tomato ketchup 1 tbsp soy sauce 1 tbsp chilli sauce 1 tbsp vinegar 1 tsp salt 1 tbsp sugar ajinomoto a pinch 2 drops red color 1 pinch white pepper pwd 1/2 cup oil
Directions 1. Boil the red chillies in water for one minute, grind it to a rough paste 2. In a pan, put oil, add ginger, garlic, green chillies, onions, celery stal ks, star anise and saute until onions are just translucent, 3. Add the chilli paste which you have grinded, saute for one minute 4. Add the rest of the ingredients and bring to boil 5. Simmer for 5 minutes and the sauce is ready 6. It can be stored like a pickle for a month
fried rice Ingredients: 2 cups Basmati rice or long grain rice 1/2 each of green, yellow and red bellpeppers chopped lengthwise 1/2 cup carrot chopped lengthwise
1/2 cup baby corn 1/2 cup beans chopped 1/2 cup cabbage shredded 1 big onion cut into big pieces 1 Jalapeo, minced 2 green chillies chopped lengthwise 1 bunch spring onions chopped 2 tsp ginger garlic paste 2 tbsp Sambal Oleak or Ching s Schezwan sauce 2 tbsp Soya sauce 1/2 tsp black pepper powder 4 tbsp olive oil Salt to taste 1 tsp jeera Method: 1. Wash and cook rice, taking care to see that the grains are separate. 2. Heat oil add jeera and wait until jeera starts sputtering then saute onions, ginger garlic paste, jalapeo and green chillies. 3. Add vegetables, with beans and carrot first then add baby corn, bell peppers, and finally, cabbage, and stir fry in that order(harder vegetables first). 5. See to that the vegetables are not cooked ; should be crisp. 6. Add the Pepper Powder,Sambal Oleak , soya sauce and salt and fry just for a m inute. 7. Add rice and mix thoroughly, finally add the chopped spring onions and mix we ll. Serve hot with any Chinese side dish like Chilli Paneer or Gobi Manchurian. Even tastes good as is.
