Soya Schezwan

Soya Schezwan - Nutan Shenoy-Kini‎
For Schezwan Sauce.............. For the schezuan sauce----I always keep this sauce ready at home, comes in handy all 365 days--Ingredients :- Red Chilles 25, Garlic--5-6 big cloves, 2 tbsp finely chopped garlic, 1 tbsp finely chopped green chillies, 1 tbsp finely grated ginger, 2 tbsp finely chopped onions, 1 tsp finely chopped celery, 1 1/2 tbsp cooking vinegar, 3/4 cup veg stock, 11/2 tbsp cornflour mixed with 21/2 tbsp of water, 1 tsp white vinegar, a pinch of MSG (optional) 3 tbsp oil and salt to taste. Sugar is an option, I dont use.

Method :- Boil water. Add the red chillies and garlic and cook well. Cool. Drain the water.Grind the red chillies and garlic to a paste using the drained water. Heat oil in a kadhai. Fry garlic, ginger, onions, celery,green chillies. Add the ground paste, fry for a while. Add cooking vinegar and cook. Add veg stock, mix well and boil. Add white vinegar (sugar) salt and MSG, mix well. Now add the corn flour mixture and cook well. Keep stirring to avoid lumps and mixture sticking to the bottom of the kadhai. Cool. Store in air-tight containers and refrigerate and use as desired, taking care to avoid exposing it to moisture

For the soya schezwan, soak the soya balls in warm saline water. After half an hour squeeze out water and deep fry them. Keep aside. Saute finely chopped onions and garlic till light brown in colour. Add the deep fried soya and then top with schezwan sauce as per consistency required. Garnish with chopped spring onions and serve with veg fried rice.