Remove the red chilis’ stem, deseed it, and soak in warm water for 30 minutes. After the time is up, remove the red chili form the water, discard the water.

In a blender add the dry red chilis and 3 tablespoon water, blend until smooth. Keep aside.

In a small bowl, mix ½ cup water, ketchup, salt, and soy sauce. Keep aside.

In a very hot pan, add oil and then add the ginger, garlic, and celery. Reduce heat to medium and stir for one minute.

Add the red chili paste to the garlic and ginger and stir on medium heat for a minute. Reduce the heat to the lowest, cover the pan and let it simmer for 5 minutes.

Uncover the pan and add the ketchup and soy sauce mixture, stir for one minute, cover, and let it simmer for 15 minutes on the lowest heat.

Uncover, and stir for few seconds, if the oil is separated from the sauce, then your schezwan sauce is ready. Turn off the heat.

Wait until the sauce is completely cool then transfer in an air tight container or a jar. Keep in the fridge and use for up to three weeks.