Schezwan Sauce

Name: Schezwan Sauce
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Other, Indian
Ingredients: Kashmiri red chilies - 12; Chopped ginger - 1 tbsp; White vinegar - 2 tsp; Soya sauce - 1 tsp; Salt - 1 tsp; Sugar - 1/2 tsp; Oil - 2 1/2 tbsp; Corn starch - 1 tbsp; Tomato ketchup - 1 1/2 tbsp; Water - 1 tbsp

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Ingredients

Kashmiri red chilies - 12

Chopped ginger - 1 tbsp

White vinegar - 2 tsp

Soya sauce - 1 tsp

Salt - 1 tsp

Sugar - 1/2 tsp

Oil - 2 1/2 tbsp

Corn starch - 1 tbsp

Tomato ketchup - 1 1/2 tbsp

Water - 1 tbsp

Preparation

1

Break the red chilies in small pieces and soak them in 3/4 cup of warm water for 30 minutes.
2

Grind to make a smooth paste along with the water.
3

Heat oil in a pan and add chopped ginger and saute for few seconds.
4

Now add the chili paste and salt ,and saute till it become thick.
5

Mix cornflour with 1 tbsp of water and add this slury in the chili paste along with all the remaining ingredients.
6

Now cook on low flame till it thickens.
7

Remove from the flame and keep refrigerated.