Tuesday, November 17, 2009

Schezuan Sauce

5-6 cloves Garlic1 tsp Red Chilli PowderSugar
2-3 Scallions1 tbsp Crushed Red ChilliOil
1/4 cup Fresh Dhania1/4 cup Tomato PureeSalt
Corn Flour1 tbsp Soy Sauce
1 tsp Vinegar
1/2 tsp White Pepper

Finely chop the dhania, garlic and scallions including the green part.
In a skillet, heat 5-6 tsp oil and saute the garlic until brown.
Add the scallions, dhania, crushed red chilli and saute for a couple of minutes.
Add red chilli powder, tomato puree, soy sauce, vinegar, white pepper, a tsp of sugar.
Add a tsp of corn flour to thicken and let it simmer for a few minutes.
This sauce can be stored in an airtight container in the fridge for 7-10 days.

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