Recipe For Schezwan Sauce
You can make 4-5 servings, with the sauce.
Red Chilli's - 20
Garlic - 10 pieces
Scallions / Spring Onions - White Part - 5
Corriander Leaves - fistfull (5 tbsp's)
Corriander Stem's - 10
Vinegar - 3tbsp's
Kashmiri Chilli Powder - 4 tbsp's
*You can add more kashmiri powder, if you prefer spicy and colour in your sauce. ( i added more)
Method:
Soak the Red Chilli's in hot water for about 3 hours.
Drain the Chilli's and
Grind it along with other Ingredients. Add little water to get a smooth paste.
Heat a Pan. pour 5 tbsp's of oil. heat the oil. add the grinded sauce to the pan and stir well.
Let the pan sit in medium flame for about 5 minutes.
Let the sauce cool and store it in a air tight container.
I was able to cook 5 servings with the above ingredients. and the sauce stayed fresh for about 3 weeks in my fridge.
Veg Schezwan Noodles with Steamed Vegetables.
Ingredients:
Hakka Veg Noodles - 1/2 packet
Oil - 2 tbsp's
Schezwan sauce - 2 tbsp's
Soy Sauce - 1 tsp
Aji-na-motto - a pinch
Dry Red Chilli - 2
Spring Onions - 2 tbsp's (finely chopped)
Method:
Cook the Noodles as per the packet instructions. i always wash and drain the cooked noodles.
Heat oil in a pan, add the red chilli's and saute it. Lower the flame.
Add the Schezwan sauce to the oil and saute it. add the soy sauce and mix well.
Add the Cooked Noodles and mix along with the sauce.
Add salt and aji-na-motto and mix well.
Remove from flame and garnish with spring onions.
Steamed Vegetable Basket:
Cabbage - 3 leaves
Carrot - 1
Beans - 5
Cauliflower - 5 florets
Baby Corn - 2
Broccoli - 4 florets
Method:
Steam the above all vegetables with little salt sprinkled over them.
serve them on cabbage leaves.
Serve it along with spicy hot schezwan noodles. the steamed vegetables will compliment well to spicy noodles.
Now Iam Sending these Schezwan Noodles with Vegetables to Vaishali for her Its A Vegan World - Chinese.
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