SCHEWAN SAUCE
1 cup ginger paste
1 cup garlic paste
1 cup green chili paste
1 cup onion paste
1 cup celery paste
2 cups tomato sauce
1 cup chili sauce
2 teaspoons Ajinomoto
2 teaspoons salt
3/4 cup oil
3 teaspoons white vinegar
3 teaspoons sugar
1 teaspoon red food color
Heat the oil in deep heavy bottomed pot. Add onion’s and sauté until transparent. Add garlic paste, ginger paste, celery and sauté till oil separate’s from the mixture. Turn the heat on low and add chili sauce, tomato sauce, Ajinomoto, salt, food color, vinegar and sugar. Stir well and let cook for about 10 minutes. Turn the heat off and let the mixture cool down completely . Spoon the sauce into a jar . Store up to a week in the refrigerator and up to 6 months in the freezer.
Szechuan sauce can be used for chili paneer , fried vegetables, fried noodles and many more possibilities.
jikoni 