Schezuan Sauce

Credits

Tarla Dalal

Ingredients

For The Chilli-garlic Paste

• 20 whole dry kashmiri red chillies , broken into pieces
• 1/4 cup chopped garlic (lehsun)

Other Ingredients

• 3 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped green chillies
• 1/2 tbsp grated ginger (adrak)
• 2 tbsp finely chopped onions
• 1 tsp finely chopped celery
• 1 cup clear vegetable stock
• 1 tbsp cornflour dissolved in 2 tbsp water
• 1 tbsp vinegar
• 2 tsp sugar
• a pinch m.s.g (optional)
• salt to taste

Directions

For the chilli-garlic paste

1. Boil 1 cup of water in a deep pan, add the red chillies and garlic and cook on a medium flame for 8 to 10 minutes. Keep aside to cool.
2. Drain and blend in a mixer to a smooth paste using a little water. Keep aside.

How to proceed

1. Heat the oil in a wok / kadhai on a high flame till it smokes.
2. Add the garlic, green chillies, ginger, onions and celery and sauté on a high flame for a minute.
3. Add the chilli-garlic paste and sauté on a high flame for another minute.
4. Add the vegetable stock, cornflour mixture, vinegar, sugar, msg and salt, mix well and cook on a medium flame till the sauce thickens. Use as required.

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