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.
No comments:
Post a Comment