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Home Mangalore/Goa Recipes Sauces Chinese Schezwan Sauce

Chinese Schezwan Sauce

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Qty Measure Ingredient Description
25 Nos Chillies Red Dry Boil
2 Pods (whole) Garlic Boil
10-15 Flakes Garlic finely chopped
3 Medium Chillies Green finely chopped
2 Inch Ginger peeled and grated
2 Medium Onions, white finely chopped
1 Stalks Celery finely chopped
2 Teaspoon Corn Flour  
1 Tablespoon Vinegar, Brown  
1 Tablespoon Sugar  
2 Pinch Ajinamoto Optional
1 Tablespoon Cooking Oil  


1. Boil garlic and red chillies in 2 cups water, for 5 minutes.
2. Drain water, keep aside.
3. Grind chillies, garlic to a paste.
4. Heat oil in a heavy pan.
5. Add ginger, chopped garlic, chopped chillies, stir.
6. Add celery, onions, stirfry till onions are transparent.
7. Add paste, stirfry for 2-3 minutes.
8. Dissolve corn flour in 2 tbsp. water.
9. Add all other ingredients, and drained water from chillies.
10. Bring back to boil, stirring continuously.
11. Simmer for 2-3 minutes, till sauce is thick and smooth.
12. Bottle, cool, refrigerate, use in Chinese cooking as required.

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