Szechwan Sauce Recipe

Preparation Time
Difficulty Easy
Occasion General
Recipe Type Vegetarian
Cuisine Chinese Cuisine

Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste.Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. According to at least one Chinese culinary writer Szechuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Szechuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food, and food snacks. Szechuan cuisine has changed little over the years, and milder versions of Sichuan dishes remain a staple of American Chinese cuisine

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Garlic Paste 1 teaspoon 0.14 1.36
Garlic 2 tablespoon 48.64 0.16
Spring Onion 2 tablespoon 152 540
Coriander Leaves 1 tablespoon 0.18
Chilli powder 5.5 tablespoon 8.8 583.44
Water 0.25 teaspoon 0
Tomato 0.5 cup 11
Soy Sauce 1 tablespoon 15.91 0.01
Vinegar 5.5 tablespoon 16.5
Sugar 0.25 teaspoon 7.74
White Pepper 0.25 teaspoon 7.29 0.6
Chili Oil 4 tablespoon 435.2 51.2
Corn Flour Paste 2 tablespoon 109.22 0.88
Salt 1 as required 0
812.62 1177.65 0

Preparation Method

  1. 1 Heat Oil in a pan, add Ginger, Garlic, Spring Onion, Spring Onions, Coriander Seedss leaves and Dry red chili.
  2. 2 Stir fry over medium flame for 3 minutes, then add the remaining ingredients except the Cornall all purpose flour.
  3. 3 Stir and bring to a bOil and simmer uncovered for 2 minutes.
  4. 4 Add the Cornall all purpose flour mixed with 2 tbsps. of Water and stir continously Till the sauce becomes thick.
  5. 5 Remove from the heat and pour into a serving bowl.
  6. 6 Serve with soups, main dishes and snacks.

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