Ingredients:

• 25 Red Chillies (dried long)
• 3 bulbs garlic, flaked and peeled
• 10-15 flakes Garlic finely chopped
• 3 Green chillies finely chopped
• 2″ piece ginger, peeled and grated
• 2 white Onions finely chopped
• 1 stalk Celery finely chopped
• 2 tsp – Corn flour
• 1 tbsp – brown Vinegar
• 1 tbsp – Sugar
• 2 pinches ajinomoto (optional)
• 1 tbsp- oil

Method:

1. Boil garlic and red chillies in 2 cups water, for 5 minutes.
2. Drain water, keep aside.
3. Grind chillies,garlic to a paste.
4. Heat oil in a heavy pan.
5. Add ginger, chopped garlic, chopped chillies; stir.
6. Add celery, onions, stir-fry till onions are transparent.
7. Add paste, stir-fry for 2-3 minutes.
8. Dissolve corn flour in 2 tbsp. water.
9. Add all other ingredients, and drained water from chillies.
10. Bring back to boil, stirring continuously.
11. Simmer for 2-3 minutes, till sauce is thick and smooth.
12. Bottle, cool, refrigerate, use in Chinese cooking as required.

Recipe courtesy of Sify Bawarchi