Ingredients
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For Schezwan Chutney
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2 cups Water
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(thick) - 20 nos Dry red chillies
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(medium, roughly cut) – ½ no Onion chopped
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5nos Garlic cloves
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(roughly chopped - 1 ½ tbsp Ginger chopped
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¼ cup Oil
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For Tempering
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4tbsp Oil
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1½ tbsp Ginger chopped
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1½ tbsp Garlic chopped
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3tbsp Soya sauce
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(Schzewan)- 2tsp Pepper powder
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1 tsp Sugar
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3 tbsp Vinegar
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to taste Salt
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¾ cup Tomato ketchup
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1cup Water
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For Fried Rice
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3tbsp Oil
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2tsp Garlic chopped
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2 tsp Ginger chopped
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¼ cup Onion chopped
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¼ cup Cabbage Chopped
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¼ cup Beans (Chopped)
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¼ cup Capsicum chopped
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¼ cup Carrots chopped
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4cups Rice basmati Boiled
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3tbsp Soya sauce
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a pinch Pepper powder
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to taste Salt
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4tbsp Schzewan sauce
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1tbsp Vinegar
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handful Spring Onions Chopped
Directions
Steps
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1
Done
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For Schezwan ChutneyTo make the Schezwan sauce or chutney remove the stems from the chillies and place them in a pan with water, onion, ginger and garlic. Bring it to a boil, lower the heat and cover. Cook for 15-20mins or till the chillies is tender. Remove them from heat and let them cool a bit. Add them to a grinder and pour over the oil. Grind it to a fine paste. |
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2
Done
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In a fresh pan heat oil and saute ginger and garlic till they brown. Add the chilli paste and cook till the oil oozes out. At this stage add soya sauce, pepper powder or Schezwan Pepper powder, sugar, vinegar, salt and tomato ketchup. Cook for a minute and add water. Bring it to a boil and make it into a thick but pouring consistency. Remove from heat and let it cool. |
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3
Done
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You can serve this sauce with spring rolls, dim sum, soups, rice and noodles. |
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4
Done
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For Fried RiceTo make the fried rice heat a deep pan or kadhai to high heat and then pour some oil. Lightly saute garlic and ginger but do not brown them. Add onions, cabbage, beans, capsicum, carrots, and toss them together for a minute. Add the rice, soya sauce, pepper powder, salt, schzewan sauce and vinegar. Toss the rice for 3mins on high heat. Sprinkle spring onions, toss and remove. Serve the fried rice hot. |
