DRIED RED CHILLI
firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds
SOAK - 20 MINUTES
soak in hot water for 20 minutes
transfer the soaked chilli into a blender with some water
blend to smooth paste. keep aside
OIL - 1/4 CUP
in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame
now add prepared chilli paste and cook wel
keep stirring and cook for at least 10 minutes, or until the oil separates
TOMATO SAUCE - 2TBSP
further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
COOK - 1 MINUTE
mix well and cook for a minute
finally, schezwan chutney is ready. you can store it in an airtight container for up to a month
GARLIC - 2 CLOVE
firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.
add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
BEANS - 5 CHOPPED
further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.
STIR FRY - HIGH FLAME
stir fry without overcooking the vegetables
SOY SAUCE - 2 TBSP
make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.
stir fry until the sauces are well combined
LEFTOVER RICE - 3 CUP
add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
READY TO EAT
finally, add 2 tbsp spring onion and served schezwan fried rice