Schezwan Sauce

INGREDIENTS:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sausce
1/2 - 1 tsp vinegar
1/2 tsp sugar
salt to taste
2-3 tbsp Oil

PREPARATION:

• Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
• heat the oil in a heavy bottomed pan, add garlic and ginger paste.
• saute it nicely till the golden brown color.
• Add chopped green chillies and saute it too till raw smell goes off.
• Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
• Now add salt, sugar and soya sauce mix it well.
• Add pepper powder too and mix it well.
• when the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
• Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
• Store in a air tight container and refrigerate 
• (can be used up to 15-20 days)

Schezwan Fried Rice

INGREDIENTS:

1 cup cooked Long grained rice or Basmati rice.

1/4 cup Cabbage cut in to thin and lengthwise.

1 Onion cut lengthwise.

1/4 cup Beans and capsicum cut length wise (Optional)

2 tbsp of Schezwan sauce(as per your spice tolerance)
Food color orange( Optional)
Salt to taste
3-4 tbsp Oil

For Schezwan Sauce:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sauce
1/2 - 1 tsp vinegar
1/2 tsp sugar
Salt to taste
2-3 tbsp Oil

Method

• Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
• Heat the oil in a heavy bottomed pan, add garlic and ginger paste.
• Saute it nicely till the golden brown color.
• Add chopped green chillies and saute it too till raw smell goes off.
• Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
• Now add salt, sugar and soya sauce mix it well.
• Add pepper powder too and mix it well.
• When the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
• Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
• Store in a air tight container and refrigerate 
• (can be used up to 15-20 days)

MAIN COURSE PREPARATION:

• Heat the Oil in a wok add Onions once the oil is hot enough.
• Cook till the golden brown and add the other veggies. cook them till cooked and a little crispier.
• Now add the schezwan sauce mix well. add salt and adjust the taste.
• Now add the Cooked rice and food color( optional)
• Mix it properly so that the saucy veggies covers the rice properly.
• Check for the salt and spiciness  (adjust if required)
• Serve Hot with boiled veggies or any sauce based gravy.