Schezwan Sauce
Schezwan, Sezwan, Schichuan, and various other spellings are also used but represent the same sauce.
Schezwan Sauce is used mainly in making fried rice, chilly recipes or as a dip to nuggets or pakoras.
There are various methods of making Schezwan Sauce some easy and some hard. Here is my way of preparing Schezwan Sauce.
Ingredients :-
- Dried schichuan Chillies 2 nos.
- Dried Paprika 1 nos.
- Smoked Paprika powder
- Ginger approx. 2 inch Finely chopped
- Garlic approx 6-8 cloves Finely chopped
- Cabbage a handful finely chopped
- Oil
- Salt as per taste
- Black pepper Powder
- Celery leaves Roughly Chopped
- Corn Flour
Steps :-
- Soak dried Red Chillies and Dried Paprika in luke warm water for about 1 hour. And grind it into a fine paste
- Heat Oil in a saucepan about 2-3 tbsp.
- Add Chopped Ginger And Garlic and fry / Saute it for a minute.
- When the ginger & Garlic in pan starts to turn brown Add chopped Cabbage and mix.
- Add the red chillies paste, salt black pepper powder, Smoked paprika powder and mix for few minutes.
- Add water and leave it to boil.
- Make a corn flour slurry by mixing 2 tsp of corn flour with 4-5 tsp of water.
- Slowly add the slurry to the sauce and stir simultaneously.
- Now add the chopped Celery leaves to the sauce, let it cook for few seconds and remove from flame.
- Celery leaves acts as a preservative for the sauce.
- You can add celery Leaves before with cabbage or with chilly paste to give a hint of celery taste.
By the way Schezwan Sauce is easily available in supermarket, but i like to make my own.