In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside.
Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with spring onions.
CCC paste (makes about 1/2 cup):
Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble size.
Soak dried red chillies in hot boiled water for 10 minutes.
Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days).
(Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time).