Ingredients
Quantity
|
Measure
|
Ingredient Name
|
Description
|
|
25 |
Nos |
Chillies Red Dry |
Boil |
|
2 |
Pods (whole) |
Garlic |
Boil |
|
10-15 |
Flakes |
Garlic |
finely chopped |
|
3 |
Medium |
Chillies Green |
finely chopped |
|
2 |
Inch |
Ginger |
peeled and grated |
|
2 |
Medium |
Onions, white |
finely chopped |
|
1 |
Stalks |
Celery |
finely chopped |
|
2 |
Teaspoon |
Corn Flour |
|
|
1 |
Tablespoon |
Vinegar, Brown |
|
|
1 |
Tablespoon |
Sugar |
|
|
2 |
Pinch |
Ajinamoto |
Optional |
|
1 |
Tablespoon |
Cooking 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, stirfry till onions are transparent.
7. Add paste, stirfry 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.
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