Hot, spicy and so good, takes your #indochinese food to another level. One can also serve it along with #momos and #rolls.
How to prepare schezwan sauce:
Take 30 to 35 dry red chilies and soak them in hot water for 1 to 2 hours. I generally remove all the seeds, you can keep seeds of 1 or 2 chilies as per your preference.
After soaking, make a paste out of the soaked red chilies. Don’t discard the water, you can use the water to give desired consistency to the sauce.
Now in a pan, heat 2 tbsp of oil and add 3 tbsp of finely chopped or grated garlic and 1 tbsp of ginger (grated). Fry in low flame till they just start to turn brown.
Add red chilly paste, mix. Fry till oil separates.
Add a tsp of soya sauce (add more if you want more dark color), 3 tbsp ketchup and 1 tbsp vinegar. Mix. Add salt and black pepper powder to taste. If the mixture turns too thick, add water and bring to a boil. Do a taste test and adjust the seasonings. Done.
Let it cool and transfer to a clean dry jar. Stays good for more than a month if refrigerated properly.