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Tangy Schezwan Sauce

Ingredients

  • 1/3 cup tomato puree
  • 1 tsp garlic paste
  • 2 tbsp ginger paste
  • 1 tbsp dry red chili pieces
  • 2 tbsp spring onion minced
  • 1 tbsp spring onion tops minced
  • 1 tbsps coriander leaves
  • 1 tbsp soya sauce
  • 1½ tbsp vinegar
  • 1½ tbsp chili powder
  • ¼ tsp pepper
  • ¼ tsp sugar
  • 3 tbsp chili oil
  • ¼ tsp water
  • 2 tbsp oil
  • pinch of ajinomoto
  • salt to taste
  • 1 tsp cornflour mixed in 2 tbsps water.
  1. Heat oil, add ginger, garlic, spring onions, coriander leaves and dry red chili. Stir fry for 3 minutes.
  2. Add all the remaining ingredients except the cornflour (tomato puree, soya sauce, vinegar, chili powder, pepper, sugar, chili oil, water, ajinomoto).
  3. Stir and bring to boil for 2 minutes. Check the taste and adjust salt.
  4. Last of all add cornflour. Stir till thick. Remove and cool.

Note: This sauce can be stored in the fridge for a week.

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