Chinese Schezwan Sauce

• Red chillies - 25 no.(dried long)


• Garlic - 3 bulbs (flaked and peeled)


• Garlic - 10-15flakes(finely chopped)


• Green chillies - 3 no.(finely chopped)


• Ginger - 2" piece(peeled and grated)


• White onions - 2no.(finely chopped)


• Celery - 1 stalk (finely chopped)


• Cornflour - 2tsp
  


• Brown vinegar - 1 tbsp
  


• Sugar - 1 tbsp
  


• Ajinomoto - 2 pinch(optional)


• Oil - 1 tbsp
  

1. Boil the garlic bulb and red chillies in 2 cups water, for 5 minutes. Drain water, keep it aside.


2. Grind the chillies and garlic to a fine paste.


3. Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir it well.
   


4. Now add celery, onions, stir fry till onions are transparent.


5. Add the ground paste, stir fry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.


6. Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.


7. Now fill in the clean bottle after it is cool and refrigerate, use in Chinese cooking as required.