To begin making the spicy Schezuan Sauce for Indo-Chinese cooking, first place a sauce pan on the heat. Add 1/4 cup water to it and bring it to a boil. When it begins to simmer, add in the 20 garlic pods 20 dried red chillies.

Allow the chillies and garlic to boil along with the water for 4-5 minutes on a medium heat. Then turn the heat off, and set the saucepan aside to cool.

When the chillies and garlic have cooled considerably, place the entire mix in a grinder (along with the water) and grind it into a smooth paste. Keep aside until later use.

Next, place a wok on the heat and add the sesame oil to it. When it is warm, add the ginger, green chillies and saute for a minute until gently aromatic.

Add the prepared chilli-garlic paste and toss again for 2 minutes. Then, add vinegar and sugar and mix well.

Allow the sauce to bubble gently for 2 minutes on a low-medium flame, so the flavours are well combined. Then turn the heat off and allow the sauce to cool completely.

Transfer it into a dry, clean, air tight bottle and store in the refrigerator. If refrigerated, it will last for about a week or 10 days.

You can use this sauce as a spicy dipping sauce for Spring Rolls or as a base for making Spicy Schezuan Indo-Chinese Egg Fried Rice or Spicy Szechuan Vegetarian Noodles Recipe.