Schezwan Sauce The Wok Street Chef Ankit Sanjeev Kapoor Khazana

This Indo-Chinese fiery sauce that is a must-have on the side with Chinese appetisers. Chinese fare without this is unimaginable. The five spice powder is the highlight.

SCHEZWAN SAUCE

Ingredients

20-25 Kashmiri dried red chillies, soaked for 1-2 hours
20-25 reshampatti dried red chillies, soaked for 1-2 hours
1 cup oil
1 cup finely chopped garlic
cup finely chopped ginger
cup finely chopped celery
Salt to taste
1 tsps five spice powder
2 tbsps white vinegar
1 tbsp dark soy sauce
cup tomato ketchup
1 tbsp sugar

Method

1. Bring sufficient water in a wok. Add Kashmiri dried red chillies and reshampatti dried red chillies and boil for 4-5 minutes. Drain into a large bowl and allow to cool slightly.
2. Transfer the boiled chillies in a mixer jar, add cup water and grind to a coarse paste.
3. Heat oil in a wok. Add garlic, and ginger and saut for 1-2 minutes. Add celery and mix well. Cook for 1-2 minutes.
4. Add the ground paste and saut continuously for 3-4 minutes.
5. Add salt and five spice powder and mix well. Cook for 3-4 minutes, while stirring occasionally.
6. Add vinegar and dark soy sauce and mix. Cook for 2-3 minutes while stirring continuously.
7. Add tomato ketchup and sugar and mix well. Cook till the oil separates.
8. Switch the heat off and allow to cool completely.
9. Store in air tight jar and serve as required.

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