Indo-Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to the Indian palate. This easy recipe teaches you how to make Sichuan (Szechuan) sauce with an Indian twist. Indo-Chinese Sichuan sauce can be made ahead and stored in your fridge for future use.
- 10 dry red chilies (stems removed, broken into smaller pieces, and soaked in hot water overnight)
- 3 tablespoons vegetable oil (or canola or sunflower cooking oil)
- 20 cloves of garlic (chopped very fine)
- 1 (1-inch) piece of ginger (chopped very fine)Salt (to taste)
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon light soy sauce
- 2 teaspoons chili sauce
- 1/2 cup warm water
- 1/2 teaspoon sugar
- 1 teaspoon vinegar
Drain the water from the soaked dried red chilies. Put into a blender, and grind to a coarse paste. Remove, and set aside in a bowl for later use.
Heat a heavy bottomed pan over medium heat. Add the cooking oil, and let it get smokey hot.
Add the chopped garlic, and saute until the garlic turns a pale golden color. Stir frequently. Add the ginger, and saute for another minute.
Add the previously prepared red chili paste, and saute till the oil begins to separate from the paste.
Add the salt, freshly ground pepper, soy sauce, and chili sauce, sauteing for another minute.
Add the warm water, and stir to mix well.
Add the sugar and vinegar, and stir to mix well to dissolve the sugar fully.
Turn off the heat, and spoon the sauce into a bowl or bottle. The sauce can now be used immediately or stored for up to a week in the refrigerator.