The recipe for Schezwan sauce...

I had planned to make crispy vegetables in hot garlic house for dinner yesterday and then realized that the recipe had Schezwan sauce as one of the main ingredient.To my utter disbelief there wasn't any stock at home!Then I had to hunt down recipes on how to make schezwan sauce (here I was thinking of having an easy and simple dinner!!:( )
I came across this recipe from a blog 'The chef And Her Kitchen' and followed it.(I did reduce the no of red chillies in my dish coz we dont eat very spicy food) And the sauce was perfect!
Here is the original recipe But you can alter the no. of red chillies according to your spice level..

Ingredients:
10-15 medium sized Garlic pods, peeled
10-12 Red chillies(I used Byadige variety)
3 tbsp. finely chopped Garlic
1 tbsp. finely chopped Ginger
1 tbsp. finely chopped Celery(or thick Coriander stems)
2 large Tomatoes, roughly chopped
1 tbsp. Tomato Sauce(optional)
1 tsp Soya Sauce
1 tbsp. Vinegar
1/2 tsp sugar
1/2 tsp White(or Black) Pepper powder
Salt to taste
2-3 tbsp. Oil

method:

1.Remove the stems of red chillies and soak them in warm water for half an hour. You can even remove the seeds if you cannot bear the heat.
2.Grind the soaked red chillies with garlic pods to a fine paste.
3.Grind chopped tomatoes to a smooth puree.
4.Heat oil in a pan/kadai and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and sauté nicely until the raw smell of all the ingredients go away.
5.Add pureed tomatoes and let it simmer for a while and then add ground red chili- garlic paste and fry nicely until the raw smell of tomatoes and red chili- garlic paste goes away and it leaves the oil in the edges.
6.Add tomato sauce(if using), vinegar, soya sauce, sugar, white(or black) pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes. The sauces do have certain amount of salt, so add salt accordingly.
7.If the sauce is very thick you can add some water and simmer again to get a thick sauce consistency of your requirement. I usually keep it thick so that it can be stored well for sometime.
8.Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week in refrigerated when no water is added to it.
Use the sauce according to your requirement in the recipe.

*Byadige chillies are less spicy. If you are using regular red chillies reduce the number of red chillies to 5-6 based on the spiciness of chillies. If you are not confident about the spiciness you can even remove the seeds and use, it will reduce the spiciness to a greater extent.

recipe courtesy : http://www.chefandherkitchen.com/