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 - corn flour
• 1 tbsp - brown vinegar
• 1 tbsp - sugar
• 2 pinches ajinomoto (optional)
• 1 tbsp- oil

How to Make Chinese schezwan sauce

• 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, stir-fry till onions are transparent.
• Add paste, stir-fry for 2-3 minutes.
• Dissolve corn flour 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.