Thursday, Dec 20 2007

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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:

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

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