Schezwan Sauce - low calorie
I do not know whether it is true...but a wholesaler of spices and condiments , once told me that in India - well he meant his shop, after tomato ketchup, this is the most popular selling condiment.
I can understand, why it works for the Indian palette that love their chillies...for me the store bought sauce is oil laden, garlic overdose. I do enjoy garlic, but this one gets into my nose and stays put for hours...probably some hormones did not gel well with it..
Gave me a reason to explore and then it worked for me
2 cups kashmiri dried red chillies
18-20 garlic cloves
2 inch ginger
1 stem of green onion (optional)
1 stick of celery (optional)
1 green capsicum (optional)
1 tspn soy sauce
1 tbsp white vinegar
1 tspn corn flour
1 tbsp sugar
1 tspn Oil
1) Soak the red chillies in warm water for 30 min
2) Deseed if you like, and grind the chillies in to a smooth paste
3) In a non stick pan, heat the oil, add finey chopped garlic and ginger. (Chop the garlic and ginger - do not crush it)
4) When the garlic turns light golden in color, add the chilli paste. Saute t well for 5-8 min until the paste releases the oil on the sides.
5) Add salt, sugar, soy sauce, and celery/ capsicum / green onion. Saute it well
6) Mix the corn flour with some water and add it to the pan. This will lend some sauce like consistency. You may alternatively add a spoonful of tomato ketchup and some water.
7) Let it simmer for 5 min. Switch off
8) You can now add this to a sterilised jar and refrigerate after cooling down.
If you add more oil, you can preserve it for longer duration without refrigerating.