Indo Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to the Indian palate. This easy recipe teaches you how to make Szechuan Sauce with an Indian twist! Indo Chinese Szechuan Sauce can be made ahead and stored in your fridge for future use. This recipe makes enough sauce to use for one batch to serve 4-6 people.
Cook Time: 20 minutes
Ingredient soaked overnight: 8 hours
Total Time: 8 hours, 20 minutes
Yield: Sauce for a dish to serve 4-6
- 10 dry red chillies, remove stems, break into smaller pieces soak in hot water overnight
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 20 cloves of garlic chopped very fine
- 1" piece of ginger chopped very fine
- Salt to taste
- 1/2 tsp fresh ground pepper
- 1 tsp light soy sauce
- 2 tsps chilli sauce
- 1/2 cup warm water
- 1/2 tsp sugar
- 1 tsp vinegar
- Drain the water from the soaked dried red chillies. Put into a blender and grind to a coarse paste. Remove and keep aside n a bowl for later use.
- Heat a heavy bottomed pan on medium heat. Add the cooking oil and let it get smokey hot.
- Add the chopped garlic and saute till the garlic turns a pale golden color. Stir frequently.
Now add the ginger and saute for another minute.
- Add the previously prepared red chilli paste and saute till the oil begins to separate from the paste.
- Add the salt, freshly ground pepper, soy sauce, chilli sauce and saute for another minute.
- add the warm water and stir to mix well.
- Add the sugar and vinegar and stir to mix well to dissolve the sugar fully.
- Turn off the heat and spoon the sauce into a bowl or bottle. The sauce can now be used immediately or stored for up to a week in the refrigerator.