Spicy Szechuan sauce is you could say, a cousin of sriracha and a distant cousin of tabasco. The gene pool for all spicy sauces is quite similar actually; fiery peppers/chilies with some acidifying and sweetening agents. The variation of these adjuvants (an agent that modifies the effect of other agents) is what makes a Szechuan or a sriracha or a tabasco. (Do forgive the excessive scientific… swearing if you will. That is the nerd in me talking 😛 )
A few years ago(a decade ago to be precise. Darn! Am I getting old… or wise? 🙂 ), my dad met this chef from a popular local Indo-Chinese restaurant in town on his morning jog and befriended him. The chef came home one day to cook something for his friend’s kids (sounds fancy, It was not). My apologies for not remembering his name, it was a decade ago and I had a lot going on in my life the day he visited home (I was in the midst of completing my admission process with my college). He made this Szechuan sauce at home and created an almost-instant Szechuan fried rice with it! Whoa!
My brother and I have replicated this quite a few times at home. We did not even jot the recipe down anywhere. Some moments and recipes create such an impression on you that they stick around in your head for a long time. This was one such and every time we make this, it just tastes as good as it did when the chef made it (I think so).
While the original Szechuan sauce uses traditional Szechuan peppers, this recipe calls for just any peppers/dried chilies. Like I said earlier, same gene pool you know. Like I have said before, what is cooking if not adding your own colors to it? So, here goes the recipe for an amazing Szechuan sauce which can be stored for a few months in the refrigerator, pulled out and used tbsp. or 2 at a time to create instant fried rice and Szechuan stir-fry.