In Szechuan cooking, majority of the recipes require to use the Szechuan sauce as a base. So, here is the homemade sauce which tastes delicious and can be stored upto 2 months in a refrigerator.
Kashmiri red chilies bring the Chinese flavors to the sauce. You can substitute with regular chilies too.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Makes : 2 cups of sauce
Kashmiri dry red chilies: 30
Garlic: 20 cloves Crushed
Ginger : 4" piece crushed
Tomato ketchup: 3 tablespoons
Soy sauce: 1 tablespoon
Fresh ground black pepper: 1 teaspoon
Sugar : 1 teaspoon
Vegetable oil: 1/4 cup
Sesame oil: 1/4 cup
Salt to taste
Take the red chilies, take out the tops. Deseed some of the chilies (if you want a mild sauce, deseed all the chilies).
Soak them in 1 cup of water for 20 minutes. Heat the pan with chilies and water and bring it to a boil and cook for 3 minutes and turn off the stove.
Let it cool off, strain them and make a paste of chilies using the boiled water.
Heat vegetable oil in a pan, add ginger and garlic and sauté till they are golden. Should take about 4-5 minutes on medium heat. Add the chili paste, tomato ketchup, soy sauce, salt, sugar and pepper, mix well and cook for 3-5 minutes on low flame until the sauce is leaving the sides. Turn off the stove.
Heat sesame oil in a pan, let it heat so it's smoking. Turn off the stove. Add the oil to sauce and mix well.
Let the sauce cool off before storing. It's good for 2 months in the refrigerator.
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