4 cups Chinese rice
2 tsps celery, chopped
1 tbsp Garlic, chopped
2 cup Vegetables (nearly 1 carrot, 1/2 capcicum, 3/4th cup chopped cabbage), finely sliced and chopped
4 tbsps Schezuan sauce
1 cup bean sprouts
1 tbsp oil(vegetable or sunflowder)
Salt to taste

Schezuan sauce

For the paste:
20 Dry red chillies (Kashmiri or Begdi which are rich in colour and not very spicy) OR Just 8 regular dry red chilli (the one which is very spicy and hot)
1/4 cup Garlic, chopped

Other ingredients

1 tbsp garlic, finely chopped
1 tsp green chillies, finely chopped
1/2 tbsp ginger, grated
2 tbsp onions, finely chopped
1 tsp celery finely chopped
1 cup vegetable stock
1 tbsp Cornflour starch mixed with 2 tbsps water
1 tbsp white vinegar
2 tsps sugar
a pinch of Ajinomoto powder (optional)
3 tbsps oil
Salt to taste