Take ½ cup water in a saucepan along with red chilies and garlic.

Turn the heat on medium and let it come to a simmer.

And let it cook for 7-8 minutes. Let it cool down a bit.

Meanwhile in a small bowl dissolve cornstarch with 1 tablespoon of water and keep it aside.

Now make the smooth paste of red chilies and garlic using grinder or blender. If needed use little water.

Then add remaining ½ cup of water and thin it out.

Heat the oil in a pan on medium heat. I use the sauce the day I made so I used 2 tablespoons of oil. If planning to store it the use 4-5 tablespoons of water. Once hot add chopped ginger, garlic, celery and green onion.

Saute for a minute.

Add prepared chili-garlic mixture and salt.

Let it come to a simmer.

Add prepared cornstarch mixture and stir.

Add ketchup.

Also add vinegar and mix well.

Cook till it gets thick about 2 minutes. If used more oil the oil will starts to float on top. Turn off the stove and sauce it ready.