Jain Schezwan Sauce

I prefer making Schezwan Sauce at home because of many obvious reasons. The quality of ingredients, preservative, high sodium presence. It might seem too much work, but actually, it’s super easy to make at home. The whole idea is to balance out the spice with the rest of the ingredients.

The Schezwan Sauce with lots of garlic is definitely great, but today I have a recipe for Jain Schezwan Sauce here which has no garlic. Well I have used minced Ginger. If you don't use ginger you can replace it with 1 tsp Soothe Powder.

Amazing and Authentic Jain Schezwan Sauce Recipe! Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, paneer , soups etc!

Healthier than store-bought versions with no preservatives or msg! Can be made in 5-10 minutes flat and keeps for 10 days in the fridge!

Ingredients:

• 10-12 Kashmiri red chilies (Make a paste)

• 2 celery sticks finely chopped

• 1 green chili finely chopped (add if you need it really spicy)

• 1 tsp soya sauce

• 1 tsp vinegar

• 1 tsp tomato Ketchup

• 2-3 tsp oil

• Salt

Directions:

• Soak the chilies in warm water for 15 minutes.

• Drain the water in a separate bowl

• Take soaked chilies in a blender, add ginger, green chili or chili flakes and make a fine paste. Use drained water if needed while grinding. Keep it aside.

• Heat oil in a pan. Add ginger and celery. Saute for 2 minutes over medium to low heat. Stir continuously. Don't let them burn.

• Now add prepared chili paste. Mix well.

• Add salt, tomato ketchup, vinegar and soy sauce. Mix well. Make sure everything is combined well.

• Cover it and cook it for 10-12 minutes over medium heat or until chili gets cooked well and oil floats on top. Stir continuously. (Add water if needed).

• Let the sauce cool completely and store them in a jar and refrigerate it.

• Enjoy the homemade schezwan sauce with your favorite snacks or add it to noodles or rice for a quick and delicious meal!

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