Soak dry red chilies in warm water for at least 30 minutes. Grind them to a paste adding just a little bit of water.
Heat oil in a small saucepan, add the ginger & garlic and cook till fragrant about 1~2 minutes.
Next add the sliced scallions and cook till tender, about 2~3 minutes.
Next add the ground chili paste, crushed Schezwan peppercorns and cook for 1~2 minutes or until the oil starts floating around the edges.
Add ½cup of water and simmer for 1~2 minutes.
Stir in soy sauce, brown sugar, vinegar, salt and pepper. Simmer for another 4~5 minutes or until the mixture thickens a little bit.
Let cool and use as needed. Store in an airtight container in the fridge for up to 2 weeks.