ASIAN - Schezwan Dishes

**Author - Alee Venkatesh **






Home-made Schezwan Sauce 
Ingredients - Green & dry red chillies to taste, Salt to taste, ½ sp. Ginger-garlic paste, ½ sp. Soy sauce, 1 sp. Red chilli paste (for extra hot), ½ sp. White Vinegar.   
Method – Soak both chillies in vinegar for ½ hour and then grind into a smooth paste with other ingredients.  Heat little oil in a pan, pour the grinded sauce and simmer until sauce thickens.  


(THIS SAUCE USED TO MAKE SCHEZWAN RICE, NOODLE AND PANEER DISHES.  CAN BE STORED IN THE REFRIGERATOR UP TO 4 WEEKS).
Paneer Schezwan 
 

Ingredients – 125 gms cube paneer, Schezwan sauce to taste, salt to taste, 1 each of onion and green capsicum chopped into small pieces, 2 spoon corn flour, water as required (if you like thick gravy, add less water) oil to deep fry, spring onions to garnish.   

Method – Mix paneer cubes with 1 spoon of corn flour, deep fry, keep it aside.  Heat oil (cooking oil as per your dietary requirements) and fry onions & capsicum.  Add fried paneer, left over corn flour, Schezwan sauce, and salt.  Bring it boil and garnish with chopped spring onions serve hot.



SCHEZWAN NOODLES  & SCHEZWAN FRIED RICE
Ingredients – 2 cups rice (OR noodles of your choice),  vegetable of your choice (cut lengthwise), 1 onion sliced,  few spoons of chopped spring onions for garnishing, few toasted cashews, salt to taste, ginger-garlic paste to taste, 1 sp. Soy sauce, cooking oil as per your dietary requirements.    

Method – Cook Rice OR Noodles and keep it aside.  Except spring onions, sauté other vegetables (texture should be crispy).  To this add cooked rice or noodles, Schezwan sauce, soy sauce and salt, mix well.  Garnish with toasted cashews & spring onions and serve hot.