Szechuan Sauce (Stir-fry Sauce)

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Schezwan sauce (stir-fry sauce) is an incredibly versatile condiment used in Chinese cuisine. It is a spicy and savory sauce made from a combination of garlic, chili peppers, and other spices. It is a popular ingredient in many dishes and has become increasingly popular in the West in recent years. It is a staple in Indian Chinese recipes. You may add Sichuan peppercorns, but in the Indo-Chinese version, usually -only varieties of dried red chilies are used.

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♦Prep time:5 MIN ♦Cook time:15 MIN ♦Cooling time:30 MIN ♦Yield: 1CUP

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Dried Red Chillies		20-30 (adjust according to heat they're packing)
Garlic		10 large cloves
Ginger		1 thumb-sized piece
Fresh mild Red chillies		3 long ones
Oil (sunflower or vegetable)		1/4- 1/2 cup
Cloves		2
Cumin seeds		1/2 tsp
Sichuan peppercorns (if available)		1/4- 1/2 tsp
Raw sugar		4 Tbsp
Salt		1 1/2 tsp
Celery leaves, roughly chopped		4-5 Tbsp
Cornflour (mixed in 1/2 cup water to make a slurry)		1 tsp

Method:

1. Add the dried red chilies to a saucepan, cover with water, and boil vigorously for 10 minutes.
2. After the ‘strong’ boil switch off the heat. Cover with a tight lid and rest this for 30 minutes (allowing the dried red chilies to get rehydrated and plump up.
3. Add the garlic, ginger, and fresh red chilies (mild heat) – to a processor and chop up finely. Set aside.
4. Heat 1/4 cup of oil (to begin with) in a large nonstick wok. Add the spices (cloves, cinnamon, cumin seeds, and Sichuan peppercorns).
5. Once the spices are fragrant, add the chopped fresh ingredients and saute well. At this stage, you can add more oil. The ingredients should not stick to the wok or get scorched even slightly. Continue to stir and saute on very low heat.
6. At the same time, remove the rehydrated dried chilies from the water they were soaking in and add it to the same processor used earlier. (don’t add the water). **Grind the chilies to a nice paste.
7. Once the ginger and garlic in the wok have lost their raw pungency, add in the dried red chili paste. Add a bit of oil again if needed.
8. Add sugar and salt. Stir well and cook till oil separates.
9. Next, add vinegar, and simmer briefly. Add celery leaves and stir again.  Allow the leaves to cook and wilt down, Once the sauce, returns to a simmer add the cornflour slurry. Just simmer again till the sauce is thickened. Remove from heat. Return to the processor after cooling off a bit and grind once again to grind the celery leaves and whole spices again to make a smoother sauce. (you could also pick out the cinnamon and cloves before grinding).
10. Homemade Szechuan Sauce is ready to be used in your cooking or as a dip. (Store after cooled in a glass jar). Refrigerate and use as needed. Keeps 2-3 weeks.

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Szechuan Sauce (Stir-fry Sauce)

 

Notes:

• **CAUTION: If you are using hot-dried chilies- please wear a mask as the grinding process can cause you to cough uncontrollably.  Wearing a mask and sipping water will be a good safeguard. Also please don’t touch the ground chillies with bare hands, to avoid a burning sensation anywhere else you touch (face, eyes, lips)  with those fingers later.
• During the cooking process, the heat should be kept low, and constant stirring is required. There should be no catching of the ingredients of the pan, and (to avoid this from happening) reducing the oil is not recommended.  The recipe makes Over 1 cup of Szechuan sauce.

Key Ingredients: Dried red chilies, Garlic, Ginger, Fresh red chilies, Spices, Oil, Vinegar, Sugar, Salt, Celery leaves, Water, and Cornflour.

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