Spice up your noodles and fried rice with this homemade fiery Schezwan sauce!
@homemade_addict2
Ingredients

Red chilies (dried, medium-hot) – 25–30 g
Garlic – 8–10 cloves (25 g)
Ginger – 1 inch piece (10 g)
Oil – 4 tbsp (60 ml)
Soy sauce – 2 tbsp (30 ml)
Vinegar – 1 tbsp (15 ml)
Sugar – 1 tsp (4 g)
Salt – to taste (5–6 g)
Water – ¼ cup (60 ml)

Method

Soak dried red chilies in warm water for 15–20 minutes.

Drain and blend them with garlic and ginger to make a smooth paste.

Heat oil in a pan on medium heat. Add the chili-garlic-ginger paste and sauté for 2–3 minutes until fragrant.

Add soy sauce, vinegar, sugar, and salt. Mix well.

Add water to adjust consistency and simmer for 3–4 minutes, stirring occasionally.

Cool and store in an airtight jar. Keeps for 2–3 weeks in the fridge.
Source @sooperfoodofficial
#southafricahalaal #IndoChinese # #halalrecipe