There are many version of making this schezwan sauce recipe. I have tried to stick to the basic’s. Mostly the schezwan sauce you get here outside has added color. But if you make them home it could be free of color and store in the freezer for a a longer time. So you could make the sauce in bulk and store them for future use.
I have used red kashmiri chilies for this sauce as these chilies imparts deep red color at the same time they aren’t too hot or spicy. Generally the kashmiri chilies are soaked in water for 3-4 hrs however I have adapted the faster method. I boiled them in hot water for ten mins and I was ready to make the sauce.
This schezwan sauce recipe can be prepared in 15 minutes.