Red Garlic Sauce ( Chinese Cooking )


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An intense sauce of garlic and green chillies, with a dash of onions and spring onion whites for crunch and tomato ketchup for tang, the Red Garlic Sauce gets its volume from vegetable stock thickened with cornflour. This Chinese sauce is a great accompaniment for Oriental starters, but combines superbly with a bowlful of rice or noodles too.

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Makes 0.75 cups
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1 tbsp finely chopped garlic (lehsun)
1 tbsp cornflour
1 tbsp oil
1/2 tsp finely chopped green chillies
1 tbsp finely chopped onions
1 tbsp finely chopped spring onions whites
3/4 cup clear vegetable stock
1 tbsp tomato ketchup
salt to taste

  1. Combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic, green chillies, onions and spring onion whites, mix well and sauté on a medium flame for 1 minute.
  3. Add the clear vegetable stock, tomato ketchup, salt and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Use as required.
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