5whole dry red chillies - other type can be used to make it mild.
5Garlic Cloves
1inchginger, grated can be used as well - I omit in my sauce and add into recipes I make with schezwan sauce.
2Tablespoonof Oil
1Tablespoonof Vinegar
1tspsoy sauce
4Tablespoonof Tomato puree or Ketchup - I use puree since I do not like sweetness of ketchup
¼cupfinely chopped white part of green onion or spring onion
1tbspfinely chopped coriander leaves
Sugar to taste - will help to remove pungent flavor
½tbspCorn starch- optional - I add in my recipes.
Salt as per taste.
Instructions
Soak red chillis overnight or if you are in hurry and for immediate recipe, Boil garlic and red chillies in 2 cups water, for 5 minutes. Drain water, keep aside. Grind chillies,garlic to a paste.
Heat oil in a heavy pan. Add ginger, chopped garlic, stir. Add white part of green onion,
cilantro(Coriander leaves), stirfry till onions are transparent.
Add paste, stirfry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other
ingredients, you can use drained water from chillies if needed.
Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and
smooth.
Bottle, cool, refrigerate, use in chinese cooking as required.