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–+ servings

Schezwan Sauce

Enozia
This fiery, garlicky Schezwan sauce combines dried red chilies, ginger, garlic, and Sichuan peppercorns for a bold Indo-Chinese dip or stir-fry sauce.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine Asian, Indian
Servings 8 servings
Calories 51 kcal

Ingredients
  

  • 1 inch ginger
  • 5-6 cloves garlic
  • 1 green onion
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • 1 teaspoon Sichuan peppercorns
  • 5-6 dry red chilies
  • ½ teaspoon brown sugar
  • 1 tablespoon ketchup
  • 2 tablespoon oil

Instructions
 

  • Start by soaking the dried red chilies in warm water for about 10 minutes.
  • Heat oil in a pan over medium heat, and saute the ginger, garlic and chopped green onions for about 2-3 minutes.
  • Blend the dried red chilies in a blender jar (draining away the excess water) and add the mixture into the pan. Let this cook for about 3-5 minutes.
  • Now add the remaining ingredients and give it a good mix. Let it cook for another 2-3 minutes and then take it off heat. Let it cool down and serve or store for later.

Notes

  • Use milder dried chilies and remove their seeds and inner ribs for less heat. Blend the chilies coarsely for a chunkier sauce.
  • Stir frequently over medium-low heat once the chili paste is added so the garlic and chilies do not scorch.
  • Refrigerate promptly in a clean, airtight container and use within 3–4 days, or freeze extra portions.
  • This recipe is not tested for canning or room-temperature storage.

Nutrition

Calories: 51kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 62mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 296IUVitamin C: 41mgCalcium: 12mgIron: 0.4mg
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