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

1

SOAK - 20 MINUTES

soak in hot water for 20 minutes

2

SOAKED CHILLI

transfer the soaked chilli into a blender with some water

3

BLEND

blend to smooth paste. keep aside

4

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

5

CHILLI PASTE

now add prepared chilli paste and cook wel

6

OIL SEPERATES

keep stirring and cook for at least 10 minutes, or until the oil separates

7

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.

8

COOK - 1 MINUTE

mix well and cook for a minute

9

SCHEZWAN SAUCE

finally, schezwan chutney is ready. you can store it in an airtight container for up to a month

10

GARLIC - 2 CLOVE

firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.

11

SPRING ONION  

add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.

12

BEANS - 5 CHOPPED

further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.

13

STIR FRY - HIGH FLAME

stir fry without overcooking the vegetables

14

SOY SAUCE - 2 TBSP

make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.

15

WELL COMBINED

stir fry until the sauces are well combined

16

LEFTOVER RICE - 3 CUP

add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.

17

READY TO EAT

finally, add 2 tbsp spring onion and served schezwan fried rice

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