@kathiawari.touch: 🌶️ Schezwan Sauce Recipe | Homemade Restaurant-Style | Kathiyawadi Touch Ingredients: - Dried Red Chillies: 20 - Kashmiri Red Chillies: 15 - Garlic (finely chopped): ½ cup - Ginger (finely chopped): 2 tbsp - Oil: ½ cup - Soy Sauce: 1 tbsp - Vinegar: 2 tbsp - Tomato Ketchup: 2 tbsp - Sugar: 1 tsp - Salt: To taste - Black Pepper or Sichuan Peppercorns: Optional - Water: As needed Instructions: 1. Soak both types of dried chillies in warm water for 30 minutes. Drain and blend with a little water into a smooth paste. 2. Heat oil in a pan. Add chopped garlic and fry gently until fragrant. Add ginger and cook for another minute. 3. Add the red chilli paste and cook on low heat for 10–15 minutes, stirring regularly until the raw smell disappears and oil begins to separate. 4. Add soy sauce, vinegar, tomato ketchup, sugar and salt. Add optional pepper if desired. 5. Cook for another 3–5 minutes until the sauce becomes thick and glossy. 6. Let the sauce cool completely, then transfer it to a clean, dry, airtight jar and refrigerate. Serving Suggestions: Perfect for noodles, fried rice, chicken, spring rolls and other Indo-Chinese dishes. Storage: Keep refrigerated and use a clean, dry spoon. For homemade sauce, use within 1–2 weeks as a precaution. Follow Kathiyawadi Touch for more delicious homemade recipes! ❤️ #SchezwanSauce #SchezwanSauceRecipe #ChineseSauce #IndoChineseRecipes #KathiyawadiTouch

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Tuesday 20 October 2026 02:48:17 GMT