"Schezwan" means "spicy" but I toned down the spice level by adding more tomato ketch-up. This is yet another Chinese dish that we find easily available in Indian restaurants claiming to serve Indo-Chinese cuisine. Making the Schezwan sauce is the crucial part of this recipe. I didn't want to go with the store-bought ones as I couldn't find any brand that didn't contain ajinomoto/MSG. Do let me know if you know of any :)
How to Make Schezwan sauce:
What You Need To Make Schezwan Fried Rice:
Basmati rice - 1 cup
Schezwan sauce - 1 tbsp
Kashmiri red chillies (long ones that are not spicy) - 3
Onions - 1 medium (chopped)
Carrot, Beans, Capsicum - cut into slender long pieces - 1 cup (You can add cabbage, peas, corn, etc. if you like)
Spring onions - plenty!
Soy sauce - 1 tbsp
Salt - to taste
Cashewnuts - to garnish (optional)
How To:
How to Make Schezwan sauce:
- Soak 10 red chillies(after removing the seeds) in hot water for 10 minutes.
- Grind it together with 5 garlic pods, a piece of ginger and some chopped celery.
- Take 2 tsp oil in a pan, saute this paste for a minute.
- Add 1 tsp vinegar, 2 tbsp of tomato ketch-up, 1/2 tsp sugar , some salt and pepper to taste.
- Increase heat to high and stir-fry for a minute and then switch-off. Let stand for another minute until it thickens.
- Store the sauce and refrigerate. You can use it to make Schezwan noodles as well.
What You Need To Make Schezwan Fried Rice:
Basmati rice - 1 cup
Schezwan sauce - 1 tbsp
Kashmiri red chillies (long ones that are not spicy) - 3
Onions - 1 medium (chopped)
Carrot, Beans, Capsicum - cut into slender long pieces - 1 cup (You can add cabbage, peas, corn, etc. if you like)
Spring onions - plenty!
Soy sauce - 1 tbsp
Salt - to taste
Cashewnuts - to garnish (optional)
How To:
- Cook Basmati rice such that the grains are separate and non-sticky. I tried many methods and finally found this to be working. Here's how :
- Heat 1 tsp oil in a deep pan, tear and add Kashmiri chillies (optional), then, fry onions.
- Once onions turn pinkish, add the veggies, add required salt, sprinkle some water, close the pan and cook them for 10 minutes.
- Add Schezwan sauce and Soy sauce in high heat for a minute.
- Simmer and mix rice.
- Garnish with plenty of spring onions and some roasted cashews :)
wont the shezwan sause contain the shezwan pepper corns?
ReplyDeleteProbably yes. Actually, I don't know! :) So, how are these different from the normal black pepper corns?
ReplyDelete