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Schezuan Sauce

Garlic paste 1 tsp.
Garlic, minced 2 tbsps.
Spring onion, minced 2 tbsps.
Spring onion tops, minced 1 tbsp.
Coriander leaves, minced 1 tbsp.
Dry red chilies, tiny pieces 1 tbsp.
Chili powder 1 1/2 tbsp.
Water 1/4 tsp.
Tomato puree 1/3 cup
Soya sauce 1 tbsp.


Vinegar 1 1/2 tbsp.
Sugar 1/4 tsp.
White pepper 1/4 tsp.
Spicy chili oil 4 tbsps.
Cornflour mixed with 2 tbsps. water 1 tsp.
Salt To taste
1. Heat oil in a pan, add ginger, garlic, spring onion, spring onion tops, coriander leaves and dry red chili.

2.Stir fry over medium flame for 3 minutes, then add the remaining ingredients except the cornflour.

3.Stir and bring to a boil and simmer uncovered for 2 minutes.

4.Add the cornflour mixed with 2 tbsps. of water and stir continously till the sauce becomes thick.

5.Remove from the heat and pour into a serving bowl.

6.Serve with soups, main dishes and snacks


*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003