Add the red chilies to a bowl and soak them in hot water for 30 mins.

To reduce the heat you can deseed and use them.

Meanwhile chop onions, ginger and garlic.

After 30 mins, add the red chilies to a blender jar.

Make a fine paste. If needed you can add 1 to 2 tbsp water. Set this aside.

Heat oil in a pan. Saute garlic, ginger and sichuan pepper for 2 mins. If using celery, add it now.

Add onions and fry until they turn transparent. Do not brown the ginger garlic as they may lend a bitter taste.

Stir in the chili paste, sugar, salt and pepper powder. Saute for 2 mins. Pour half cup water and mix well.

Cover and cook on a medium heat till the sauce turns thick.

Open the lid and cook further stirring often until oil begins to separate.

When you see the mixture begins to leave the sides of the pan, add soya sauce and vinegar. The sauce must taste hot with hints of sour and sweetness.

Optional - If using tomato sauce add it now.

Mix well and cook just for 1 to 2 mins. Taste it and add more salt or vinegar if needed.

Cool schezwan sauce completely and store it in a glass jar. Refrigerate for better shelf life.

The prepared sauce can be enjoyed as a side dip with snacks. It can be used to make noodles, fried rice or schezwan snacks.

To make fried rice or noodles, heat 1 tbsp oil in a wok. Fry onions and bell peppers on a high flame. Then add the rice or noodles and sauce as desired. Mix and fry on a high flame for 2 mins.