Sichuan Sauce

By sejal

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Ingredients

For microwave
Dried red chillies 20
Green chillies finely chopped 2
Spring onion bulb finely chopped 3
Spring onion greens finely chopped 2-3
Ginger grated 1 1/2 inch piece
Garlic 14 cloves
Celery finely chopped 2-3 inch stalk
Oil 1/4 cup
Tomato ketchup 5 tablespoons
Vegetable stock 1/4 cup
Salt to taste
Sugar 1 teaspoon
MSG 1/4 teaspoon
Vinegar 3 teaspoons
For Stove
Dried red chillies 10-12
Garlic 10 cloves
Oil 1/2 cup
Green chillies finely chopped 2
Spring onions with greens finely chopped 2
Ginger grated 1 inch piece
Vegetable stock 1/2 cup
Celery chopped 2-3 inch stalk
Tomato ketchup 3 tablespoons
Salt to taste
Vinegar 2 teaspoons

Details

Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

For microwave
Finely chop two cloves of garlic. Take one cup of water and red chillies in a Microwave bowl, cover and cook on Microwave HIGH (100%) for four to five minutes. Grind the red chillies and the remaining cloves of garlic to a fine paste. Heat oil in another Microwave bowl, uncovered, for two minutes on Microwave HIGH (100%). Add chopped garlic, green chillies, spring onion bulbs and ginger. Cover and cook on Microwave HIGH (100%) for two to three minutes. Add the red chilli-garlic paste, vegetable stock or water, celery, tomato ketchup, salt, sugar, MSG and stir to blend well. Cover and cook on Microwave HIGH (100%) for two to three minutes. Add vinegar and spring onion greens. Cover and cook on Microwave MEDIUM (70%) for one minute. Cool and store.

For stove
Finely chop two cloves of garlic. Boil the red chillies in one cup of water for five to seven minutes. Grind the red chillies and the remaining garlic to a fine paste. Heat oil in a pan, add chopped garlic, green chillies, spring onion (keeping the greens aside) and ginger and sauté for a minute. Add the red chillies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup and salt and stir to blend well. Add vinegar and spring onion greens. Simmer for a minute and take off the heat. Cool and store.