Schezuan Sauce for chinese recipes

Preparation Time : 10 mins.
Cooking Time : 5 mins.

Makes 1 cup.

For the paste

20 dry red chillies ¼ cup garlic, chopped

Other ingredients

1 tablespoon garlic, finely chopped 1 teaspoon green chillies, finely chopped ½ tablespoon ginger, grated 2 tablespoons onions, finely chopped 1 teaspoon celery, finely chopped 1 cup vegetable stock:cabbage,carrots,celery,springoinion and cauliflower 1 tablespoon cornflour mixed with 2 tablespoons water 1 tablespoon white vinegar 2 teaspoons sugar a pinch Ajinomoto powder (optional) 3 tablespoons oil salt to taste

For the paste

1. Boil 1 cup of water. 2. Add the dry red chillies and garlic and simmer for 8 to 10 minutes. Cool. 3. Drain out the water. Grind into a smooth paste in a liquidiser using a little water.

Method:

1. Heat the oil in a wok or frying pan and sauté the garlic, green chillies, ginger, onions and celery for 1 minute. 2. Add the paste and sauté again for 1 minute. 3. Add the stock and mix well. Add the cornflour mixture, vinegar, sugar, Ajinomoto and salt. Bring to a boil and keep aside. 4. Use as required.