Directions

1. 1

   Remove the stems from the dried red chilies. In a small saucepan, combine the whole dried chilies, roughly chopped garlic, and ½ cup of water. Bring to a boil over medium heat.

2. 2

   Maintain a gentle boil for 8 to 10 minutes, until the chilies have softened completely and the liquid has reduced slightly.

3. 3

   Remove from heat and let the mixture cool completely to room temperature. Once cooled, transfer the mixture to a blender or food processor and grind into a smooth, uniform paste. Set aside.

4. 4

   In a small bowl, whisk together the cornstarch and vegetable stock until completely smooth with no lumps remaining.

5. 5

   Heat the vegetable oil in a medium saucepan over medium heat. Once shimmering, add the minced ginger, minced garlic, celery (if using), green onion whites, and green chilies. Sauté for about 1 minute, stirring constantly, until fragrant.

6. 6

   Add the prepared chili-garlic paste to the pan and sauté for another minute, stirring well to combine with the aromatics.

7. 7

   Pour in the cornstarch and vegetable stock mixture, then add the vinegar, sugar, and salt to taste. Stir continuously and cook for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Use as your recipe directs.