Prep and Cooking time: 1 Hour 20 mins.
Ingredients:
10 Dry Kashmiri Chillies De-Seeded
10 Dry Red Chillies
1½ Inch Ginger Very Finely Grated
4 Garlic Cloves Very Finely Grated
2 tsp Szechuan Peppercorns Coarsely Crush
1 tsp Chinese Five Spice
4 tbsp Light Soy Sauce (Low Sodium)
3 tbsp Rice Vinegar or Apple Cider Vinegar
3 tsp Brown Sugar
2 tbsp Vegetable Oil
2 tbsp Toasted Sesame Oil
2 tsp Chilli Flakes
Salt to taste
1 tsp Cornstarch (Cornflour) Optional
Method:
Mix the cornstarch with 1½ tbsp of water and set aside.
Remove the stems and seeds, soak the dry chillies in hot water for an hour, drain and blend them to a smooth paste, and set aside.
Heat vegetable oil in a pan on low heat. Add the ginger-garlic and sauté for 30 seconds; add the Szechuan pepper and Chinese five spice and sauté for 30 seconds. Then add the chilli paste, stir, and cook for 3-4 minutes on medium-low heat.
Add the soy sauce, vinegar, brown sugar, sesame oil and chilli flakes, mix well and simmer for 5-6 minutes, stirring occasionally.
Using a whisk, pour the cornstarch mixture into the sauce, whisking for a minute. Remove from the heat, as the sauce will thicken.
Cool the sauce, and store it in an airtight container in the refrigerator.
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