Homemade Szechuan Sauce Recipe
Make thick, tangy Szechuan sauce at home with soaked red chillies, ginger, and garlic. Keeps for two weeks and works with noodles or fried rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Blender
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1 Tomato (small, finely chopped)
- 1/2 bunch Spring Onion Leaves (finely chopped)
- 10 to 12 Dry Red Chillies
- 1/4 cup Garlic (finely chopped)
- 3 tsp Ginger (graed)
- 50 ml Gingelly Oil (+ 1 tblsp)
- 1 tsp Pepper Powder
- Salt as per taste
- 1 1/2 tsp Soy Sauce
- 1 1/2 tsp Lemon Juice
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