Schezwan is a style of Chinese cuisine originating from the Sichuan province of China. It is known for its bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan pepper. Schezwan sauce is a spicy and pungent sauce made with dry red chillies, garlic, shallots and spices. It is a fusion Indo Chinese recipe of a hot chili sauce.
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Soak red chillies in hot water for 30 minutes.
In a blender take soaked red chilli, and blend to smooth paste.
In a large kadai heat oil and saute garlic, ginger.
Add in prepared schezwan sauce, vinegar, soy sauce, sugar and salt.
Prepare the cornflour slurry by mixing cornflour in water.
Pour the cornflour slurry into the gravy and mix continuously till it thickens slightly.
Finally, schezwan sauce is ready to serve or refrigerate in airtight container for at least a month.