firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds.

soak in hot water for 20 minutes.

transfer the soaked chilli into a blender with some water.

blend to smooth paste. keep aside.

in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame.

now add prepared chilli paste and cook well.

keep stirring and cook for at least 10 minutes, or until the oil separates.

further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.

mix well and cook for a minute.

finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.

firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.

add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.

further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.

stir fry without overcooking the vegetables.

make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.

stir fry until the sauces are well combined.

add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.

finally, add 2 tbsp spring onion and served schezwan fried rice.