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Homemade Sweet n Spicy Schezwan Sauce (Vegan + Glutenfree) : is a perfect dipping sauce/chutney with any savory snacks, particularly Chinese snacks. It’s absolutely easy to make and can be made in a big batch to be stored in the fridge for up to a month. It’s also known as ‘Szechuan’ / ‘Sichuan’. There are moments when you have just the right snack but miss a great dipping sauce, something that’s spicy yet sweet and enhances the flavors with every bite. This is exactly when this ‘ Homemade Sweet n Spicy Schezwan Sauce ‘ actually comes handy. Now, this sauce originated from ‘Szechwan cuisine‘ which is a style of Chinese cooking from the Sichuan province in southwestern China. And that place is particularly famous for its ‘Hot n Spicy‘ food. Before, we go ahead, did you know that the Chinese New Year is just a few days apart and this is the ‘Year of the Monkey‘, lasts from Feb 7th – Feb 13th, 2016. Do you know what’s your Chinese Zodiac Sign 🙂
Coming back to our sauce, this particular version is extremely popular or you could say QUINTESSENTIAL in India with ‘Indo-Chinese Cuisine’! It’s as important as Ketchup-French Fries Combo.
During one of our quick stop at Walmart, while I was going through the frozen food section, I came across these Pagoda Chicken Eggrolls and they mentioned that it’s * ‘100% white meat chicken‘, * NO MSG, no artificial colors, * Everything your hunger demands and seriously that was more than enough to convince me to buy tons of it….okay not tons but bunch of it….they infact have a whole variety of eggrolls/potstickers/crab-rangoons/etc. And I think most of my cart was filled with their products and on our way home, I had already decided that I’m going to make my schezwan sauce with it. I have mentioned in my previous posts that ‘Indo-Chinese Food’ is my weakness, its like a comfort food that takes me back home, where every area would have their designated street shops selling spicy Chinese food with this particular version of ‘Homemade Sweet n Spicy Schezwan Sauce‘. The recipe is so simple and calls for very basic ingredients like red chillies, garlic, oil, soy sauce, vinegar, and sugar. And as I always say, the best part of making any recipe at home is you can customize it as per your taste…You like spicier – add less sugar, you want more sweet, do the reverse. For this particular variety, I’m using regular dry-red-chilies but you can use ‘Sichuan peppers’ too (which are really teeny-tiny but spicy).
TIP: If you want to reduce the spiciness of the chilies or recipes where you are adding chilies, just remove their seeds. The heat primarily comes from seeds, hence you can control it by adding or removing them all together.Once the sauce was made, I jumped over to bake the Pagoda Chicken Eggrolls (as per package instructions and they are individually packed). I baked the first 2, microwaved the other 2 as I was feeling greedy 😉 And if you’re the chef, you get to do the tasting in the kitchen itself – Right ? or maybe its just me or maybe it’s the eggrolls…I just couldn’t stop 🙂 And they tasted absolutely amazing with the sauce. You should definitely try to pick them on your next visit to Walmart or enjoy them while you celebrate Chinese New Year! Infact, there’s a cool deal going on them
(Discount coupon) – here.I’m listing a step by step process for the sauce and also where you can find these eggrolls in Walmart.
I wish you all a ‘Happy Chinese New Year – Xīnnián hǎo’ and I would love to know ‘How you are celebrating it?’
****** Some more Chinese Recipes **********