Schezwan……fiery red, tongue-numbing Chinese cuisine, rightly known as Sichuan, originates in the Sichuan Province of Western China. The origin of Sichuan cuisine dates back to the Qin and Han dynasties (221BC-220AD. Referred to as the “land of abundance”, the region is blessed with distinct and versatile ingredients, such as the Sichuan peppercorn (huajiao), one of the most used spices in Sichuan cuisine.
Sichuan peppercorns are the dried berries of Chinese prickly ash, a shrub, and do not belong to the hot pepper family at all. They are not spicy, but delivers mala – Sichuan’s renowned numbing spice sensation. Chilli peppers also feature heavily, and are believed to have been introduced to Sichuan cuisine in the 16th and 17th centuries. Sichuan has high humidity and many rainy or overcast days. Traditional Chinese medicine advocates the use of hot pepper to reduce internal dampness, a condition that is caused by the environmental factors. Thus hot dishes became the norm in Sichuan cuisine.
Foodialogues shares the recipe of Schezwan fried rice … A simple quick rice dish made with homemade sauce…. The colour of the rice is not fiery red as you would be served in a restaurant…reason???? No added food colour.
Schezwan Fried Rice Recipe
Ingredients for Schezwan Sauce:
- Kashmiri red chilly 50g
- Bygadi chilly 50 g
- Oil 100ml
- Garlic pods ¼ c
- Ginger chopped 1/3 c
- Tomato sauce ¾ c
- Soy sauce light 1 tsp
- Vinegar 2 tbsp
- Pepper powder 2 tsp
- Sugar ½ tsp
- Salt to taste
Preparation Method for Schezwan Sauce:
- Soak the chillies overnight in water.
- Next morning discard the water and grind the chilies to a smooth paste.
- Take a heavy-bottomed pan, add oil. When medium hot add ginger and garlic. sauté till light brown. Add the chilly paste and lower the flame. Cook with constant stirring till oil floats on top.
- Add rest of the ingredients. Stir well. Adjust the consistency with little water if required.
- Bring to a bubbling boil and switch off the flame.
- Cool and store in a dry jar. Stays well for a month under refrigerated conditions.
Ingredients for Rice:
- Rice 1 c
- Chopped vegetables 2 c
- Finely chopped garlic 1 tbsp
- Soy sauce 1 tsp
- Schezwan sauce 3 tbsp
- Vinegar 1 tsp
- Pepper powder 1 tsp
- Salt if required. Oil 2 tbsp
Preparation Method for Rice:
- Wash and soak rice in water for 30 minutes. Drain and set aside.
- Take 4 c of water in a vessel and bring to a rolling boil with a pinch of salt. Add the rice and cook till stiff-al –dente.
- Take a heavy-bottomed pan, add oil followed by garlic. Sauté till brown. Add the vegetables and stir fry on high flame.
- Add the sauces and the rice. Gently mix. Finally add pepper powder and vinegar. Give a gentle mix and serve hot.
Spicy & Tasty “Schezwan Fried Rice” is ready 😉
