Szechuan Sauce (Stir-fry Sauce)

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.

Szechuan Sauce (Stir-fry Sauce

® This is a RAS signature Recipe©

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

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EAT AND TELL!!! Let us know if you tried– Szechuan Sauce (Stir-fry Sauce

Szechuan Sauce (Stir-fry Sauce)

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Description

A versatile, home-made spicy condiment that outshines store-bought versions in both heat and depth. A "handy" pantry staple, adding a bold kick to fried rice, noodles, soups, or even serving as a fiery dip for dumplings.

Ingredients:

Servings

• 20-30 Dried Red Chillies (adjust according to heat they’re packing)
• 10 large cloves Garlic
• 1 thumb-sized piece Ginger
• 3 Fresh long mild Red chillies
• ¹⁄₄ ¹⁄₂ cup Oil
• 2 Cloves
• 2 very small sticks/quills Cinnamon
• ¹⁄₂ tsp Cumin seeds
• ¹⁄₄-¹⁄₂ tsp Sichuan peppercorns (if available)
• 4 Tbsp Raw sugar
• 1 ¹⁄₂ tsp Salt
• ¹⁄₄ cup Distilled white Vinegar (a bit more if needed)
• 4-5 Tbsp Celery leaves, roughly chopped
• 1 tsp Cornflour (mixed in 1/2 cup water to make a slurry)

Instructions

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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 the 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.

Keywords: Szechuan Sauce, Stir-fry Sauce, Recipes are Simple, Homemade Spicy Sauce, Sichuan Peppercorn Sauce, Indo-Chinese Condiment, Chili Garlic Sauce, Hot and Sour Soup base, Spicy Dumpling Dip, RAS Basics.