Craving the fiery kick of Ching's Schezwan sauce but tired of store-bought limitations? This recipe empowers you to recreate that iconic flavor profile at home, customizing the spice level to your exact preference. Forget artificial ingredients and preservatives; we're diving into a world of fresh, vibrant flavors that will elevate your noodles, stir-fries, and everything in between. You'll be surprised how simple it is to achieve that authentic, restaurant-quality taste in your own kitchen.
This homemade version captures the essence of Ching's Schezwan sauce, boasting a complex blend of sweet, savory, and fiery notes. We'll guide you through each step, from expertly roasting the chilies to achieving the perfect balance of aromatics. Ready to unlock the secret to a truly delicious and authentic Schezwan sauce? Let's get started with our simple, step-by-step guide!
Tools Needed
- Pan
- Big bowl
- Mixer
Ingredients
- Chillies
- Tomatoes
- Coriander leaves
- Onion greens
- Garlic
- White oil
- Sugar
- Salt
- Kashmiri red chili powder
- Ching's chow mein masala
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the chilies into pieces.
- Wash the chilies and tomatoes thoroughly.
- Steam the chilies and tomatoes until slightly softened. Reserve the steaming liquid.
- Chop coriander leaves, onion greens, and garlic.
Step 2. Make the Paste and Sauté Aromatics
- Make a paste of the steamed chilies and tomatoes in a mixer.
- Heat oil in a pan. Add onion greens and fry until slightly browned.
- Add coriander leaves and fry well.
Step 3. Cook the Sauce
- Add the chili and tomato paste and fry until the oil separates.
- Add garlic, sugar, salt, and Kashmiri red chili powder (optional).
- Add Ching's chow mein masala.
- Stir well and fry until the oil separates completely.
Step 4. Finish and Serve
- Add vinegar and stir until combined.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Use good quality chilies that are not rotten or soft. The sauce can be stored in the fridge for a year.
- The reserved steaming liquid can be used for making momos.
- Adjust the amount of oil depending on the quantity of ingredients. More oil is needed for long-term storage.
- Fry the onion greens and coriander leaves well to prevent spoilage.
- Garlic can be added at the beginning or end of the cooking process, to taste.
- Adjust the amount of sugar and vinegar to your preference.
- The oil will rise to the top as the sauce is fully cooked.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I adjust the spice level?
Absolutely! Start with fewer chilies and add more to your liking. Taste as you go and adjust to your preferred heat.
2. How long does the sauce last?
Stored in an airtight container in the refrigerator, your homemade Schezwan sauce should last for about 2-3 weeks.
Making your own Ching's Schezwan sauce is incredibly rewarding, allowing you to control the spice level and ingredients for a truly personalized experience. Now that you've mastered this recipe, unleash your culinary creativity and experiment with different dishes. Enjoy the delicious, fiery results!