Crispy Vegetables in Hot Garlic Sauce

Hi all,
As I promised, here is the recipe for Veg Crispy in garlic sauce.
This week has been  Chinese week for me.
 I remember going to the market on Monday this week and buying all the veggies and other ingredients required for preparing Chinese food. There is a small market nearby my house and me and my kid went walking all the way.
But while coming back from there, my one year old kid insisted to get carried on my arms and I have to carry both the heavy backpack and my kid all over myself (My kid has a weight of 12 kilos and backpack must be of 5 kilos at least).
 By the time I reached home, I was really exhausted and after a day, my back started paining badly :(
But all this effort was worth it for the yummy Chinese food..he he.
Preparation time: 30 minutes
Serves 4
Ingredients:
For crispy Vegetables:
1/2 cup cauliflower florets
1/2 cup carrot cut in thick slices
1/2 cup capsicum cut in 1' squares
1/2 cup cabbage slice thickly
1/2 cup maida (all purpose flour)
1/4 cup corn flour
1/2 tsp salt
1/4 tsp pepper powder
For the sauce:
1 green chili chopped
5-6 garlic cloves chopped
1 tsp grated ginger
1/2 cup spring onion whites
a tbsp of spring onion greens for garnishing
1 tbsp chili garlic paste ( see below for the method to prepare this paste)
1 tbsp oil
1 tsp soy sauce
2 tbsp tomato sauce
1.5 tbsp corn flour dissolved in 1/2 cup water
a pinch of ajinomoto
a pinch of sugar
salt to taste
pepper powder to taste
 Method for preparing the chili garlic paste:
20 garlic cloves
10 dried red chilis
3 tbsp oil
1 tbsp grated ginger
1/2 tsp salt
a pinch of ajinomoto
2 tbsp white Vinegar
In a vessel, take a cup of water and boil the red chilis in it till tender. Drain and blend it along with garlic and ginger to a smooth paste. In a pan, heat the oil. Add the paste and fry for 5-10 minutes. Now add ajinomoto and salt and fry for a minute. At last, add the vinegar and turn off the gas. Allow to cool and store in an air tight container. You can store it in a refrigerator for 1 month.
Method for preparing crispy vegetables:
Take a bowl and mix maida,corn flour,pepper and salt. Add water to get a thick paste. Dip vegetable pieces in this paste one by one and deep fry them till crisp and golden. Keep aside on an oil absorbent paper.
Method for preparing the Sauce:
In a pan, heat oil. Add chopped garlic,green chilis,ginger,spring onion whites and ajinomoto. Stir on high flame for few seconds. Now add the salt,sugar,pepper powder,chili garlic paste,soy sauce and tomato sauce.Add the corn flour solution and bring it to boil.
Before serving, spread the sauce on crisp vegetables and garnish with spring onion greens.