This sauce is a delicate blend of fiery spices and condiments without which the chinese cooking would be incomplete.
Preparation time 10 minutes
Cooking time 5 minutes
Makes 1 CUP
For the paste:
20 Dry red chillies (Kashmiri or Begdi which are rich in colour and not very spicy) OR Just 8 regular dry red chilli (the one which is very spicy and hot)
1/4 cup Garlic, chopped
1 tbsp garlic, finely chopped
1 tsp green chillies, finely chopped
1/2 tbsp ginger, grated
2 tbsp onions, finely chopped
1 tsp celery finely chopped
1 cup clear vegetable stock
1 tbsp Cornflour starch mixed with 2 tbsps water
1 tbsp white vinegar
2 tsps sugar
a pinch of Ajinomoto powder (optional)
3 tbsps oil
Salt to taste
For the paste, boil the dry red chillies and garlic and simmer for 8 to 10 minutes. Take off the heat and cool.
Drain out the water. Grind into a smooth paste in a blender using a little water. Keep it aside.
Heat the oil in a wok or a frying pan and saute the garlic, green chillies, ginger, onions and celery for 1 minute.
Add the paste and saute again for 1 minute.
Add the vegetable stock and mix well. Add the cornflour mixture, vinegar, sugar, Aginomoto and salt. Bring to a boil and keep aside.
Use as required.