Schezwan Sauce Recipes

SZECHUAN SAUCE

Steps:

• Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
• Stir the cornstarch mixture into the soy mixture. Stir until thickened.

SCHEZWAN SAUCE RECIPE

Steps:

• Add the red chilies to a bowl and soak them in hot water for 30 mins.
• To reduce the heat you can deseed and use them.
• Meanwhile chop onions, ginger and garlic.
• After 30 mins, add the red chilies to a blender jar.
• Make a fine paste. If needed you can add 1 to 2 tbsp water. Set this aside.
• Heat oil in a pan. Saute garlic, ginger and sichuan pepper for 2 mins. If using celery, add it now.
• Add onions and fry until they turn transparent. Do not brown the ginger garlic as they may lend a bitter taste.
• Stir in the chili paste, sugar, salt and pepper powder. Saute for 2 mins. Pour half cup water and mix well.
• Cover and cook on a medium heat till the sauce turns thick.
• Open the lid and cook further stirring often until oil begins to separate.
• When you see the mixture begins to leave the sides of the pan, add soya sauce and vinegar. The sauce must taste hot with hints of sour and sweetness.
• Optional - If using tomato sauce add it now.
• Mix well and cook just for 1 to 2 mins. Taste it and add more salt or vinegar if needed.
• Cool schezwan sauce completely and store it in a glass jar. Refrigerate for better shelf life.
• The prepared sauce can be enjoyed as a side dip with snacks. It can be used to make noodles, fried rice or schezwan snacks.
• To make fried rice or noodles, heat 1 tbsp oil in a wok. Fry onions and bell peppers on a high flame. Then add the rice or noodles and sauce as desired. Mix and fry on a high flame for 2 mins.

QUICK SZECHWAN SAUCE

Steps:

• In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

SZECHUAN BEEF

Steps:

• Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
• Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.