How To Make Schezwan Sauce At Home | Schezwan Sauce Recipe | The Bombay Chef - Varun Inamdar

Learn how to make Schezwan Sauce with The Bombay Chef Varun Inamdar. Schezuan Sauce is a common addition to several Chinese recipes, which is why chef Varun is here to show you how to make a delicious and spicy schezwan only on Rajshri Food.

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Ingredients

150 ml vegetable oil
150 gms red chilly paste
100 gms garlic chopped
50 gms ginger chopped
3 tbsp celery chopped
3 tbsp white vinegar
Salt to taste
Water as per the consistency

How To Make Chilli Paste?
Soak 15-20 dried red chillies for 30 minutes in half cup of warm water (chillies to be without the stalk and seedless,if possible). Grind to a smooth paste in a grinder. Keeps well for 3 days refrigerated. Pour a tbsp refined oil so that the top doesn’t dry.

Method

– In a pan heat the oil on high flame. Once the oil is smoking add garlic and stir it till it turn lightly golden.
– Add ginger and stir fry on high flame.
– Add celery sticks.
– Add chilli paste and let it cook properly then add water and let it cook.
– Add vinegar, salt to taste
– Cover the sauce with a lid and let it cook for 15 minutes on a low flame
– Schezwan Sauce is ready!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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