Recipies

This is one of the easiest and most satisfying recipes you can make with Sichuan sauce. It is spicy, smoky, colorful, and perfect for using leftover rice. The key to great fried rice is using cooled rice so the grains stay separate and do not turn mushy.

About This Dish: Spicy, glossy noodles with garlic and chilli punch.

Ingredients: Boiled noodles (200g), garlic (1 tbsp), onion, capsicum, SAACOOR Sichuan Sauce (2
tbsp), soy sauce, vinegar.

Method: Stir fry garlic, add veggies, add noodles and sauce, toss well.

Chef Tips: Add noodle water for better coating.

About This Dish: Soft paneer tossed in spicy Sichuan gravy.

Ingredients: Paneer (200g), garlic, onion, capsicum, SAACOOR Sichuan Sauce (2 tbsp), soy
sauce, corn slurry.

Method: Cook garlic and veggies, add paneer and sauce, add slurry if needed.

Chef Tips: Lightly fry paneer for better texture.

About This Dish: Fusion Indian egg bhurji with Sichuan twist.

Ingredients: Eggs (3), onion, garlic, SAACOOR Sichuan Sauce (1 tbsp), oil.

Method: Cook onion and garlic, add eggs, scramble, add sauce.

Chef Tips: Keep slightly moist, do not overcook.

About This Dish: Street-style spicy wrap with bold flavours.

Ingredients: Roti, paneer strips, onion, cabbage, SAACOOR Sichuan Sauce (2 tbsp), mayo.

Method: Cook paneer with sauce, assemble wrap with veggies.

Chef Tips: Add cheese for premium version.