HOMEMADE SCHEZWAN SAUCE

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VICKS COOKS

20th July 2020

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CUISINE - INDO CHINESE

DIET - VEGETARIAN

EQUIPMENTS USED - Heavy Bottomed Iron Kadai

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INGREDIENTS

• OIL ( 1 CUP)

• CHOPPED GINGER ( 3/4 CUP)

• CHOPPED GARLIC (1 CUP)

• DRIED RED CHILLI PASTE (1 CUP)

• VINEGAR (3 TBSP)

• SALT (1 TBSP)

• CELERY STEMS( 1/2 CUP)

• STAR ANISE POWDER ( 1TBSP)

• WATER (150 ML)\

METHOD

1) Take the kadai add oil, once the oil is hot add chopped ginger and garlic. Fry them on medium flame and keep frying until it turns brown.

Note :-

This is the crucial step in the recipe the ginger and garlic has to turn brown.

2) Once the ginger and garlic turns brown, add celery stems into the kadai. Keep frying until everything turns brown.

3) Next add dried red chilli paste. After adding dried red chilli paste into the kadai increase the flame and fry all the ingredients on high flame.

Note :-

This is another crucial step in the recipe after adding dried red chilli paste you have to increase the flame.

4) After frying all the ingredients on high flame for 5 minutes add vinegar, salt, star anise powder, celery stems and water.

5) Close the kadai with a plate and keep mixing the sauce at regular intervals.

6) Cook the sauce in this way until the oil floats on top. This might take about 15 to 20 minutes.

NOTE :-

All the ingredients have to be taken according to the given measurements.