Chinese Schezwan Sauce

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. cornflour
• 1 tbsp. brown vinegar
• 1 tbsp. sugar
• 2 pinches ajinomoto (optional)
• 1 tbsp. oil

Method

• Boil garlic and red chillies in 2 cups water, for 5 minutes. Drain water, keep aside. Grind chillies,garlic to a paste.
• Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir. Add celery, onions, stirfry till onions are transparent.
• Add paste, stirfry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.
• Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.
• Bottle, cool, refrigerate, use in chinese cooking as required