Life is Delicious - Global recipes with an Indian spin
Schezwan Sauce Recipe | Homemade + Vegan
June 4, 2019
Firtly, can I just say that there so many good things I want to write about this awesome indo-chinese Schezwan sauce that it’s hard to decide where to start. Well, I would say first that just trust me comepletely and make this mouth-watering, versatile Schezwan sauce already because I’m sure it will blow your mind. Seriously, I mean what’s not to like? Obviously, the Schezwan sauce recipe is very easy-to-follow and simple. Also, it uses the same old indo-chinese standard ingredients that you probably already have in your kitchen. And as far as the taste is concerned, it is hot, fiery, sweet, garlicky, so full of flavour that you’ll have to resist yourself from overeating everytime you relish this Schezwan sauce.
Moreover, this Schezwan sauce is very versatile as you can use it in noodles, fried rice etc. Also, this can be treated as a dip with spring rolls, chips and momos. Not to mention, once you make it, it stays good for a whole entire month in the refrigerator. Finally, one important thing to remember is that because this Schezwan sauce recipe uses so many red chillies, it has a lot of heat so when you have it, it initially gives a sweet and garlicky taste but gradually the spice and fire grows in your mouth.
First, soak whole red chillies in hot water for about half an hour (30 minutes).
Then, drain out the water and add red chillies in a blender. Blend to make a paste.
Next, in a frying pan add and heat oil. Add chopped garlic and onions and sauté until they are golden brown and translucent.
Further, add the red chilli paste and mix well.
Then, add salt, black pepper powder, sugar, soy sauce, vinegar and mix well.
Next, cover with lid and cook on low flame for 5 minutes.
Finally, once it cools down, store it in a clean glass jar and store in refrigerator for a month.
Mango Coconut Tofu Curry (Vegan)
Cooking Time: Serves: 3
2-3 tsp oil
Green chilli, chopped
1 tbsp mustard and cumin seeds
2 medium-sized onions, diced
5-6 garlic cloves, crushed or diced finely
1 tbsp tumeric powder
2 tsp coriander or dhaniya powder
Red chilli powder to taste
Salt to taste
2 mangoes, puréed
1 cup Coconut Milk
200 gm tofu
10 cashews or kaju
1-2 green capsicum, sliced vertically
Coriander leaves, for garnish
Coconut powder, for garnish
Whole red chillies, for garnish
Wonderchef Stainless Steel Fry Pan
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