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- 1. Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.
- 2. Heat the oil on a very high heat in a wok. If you don’t have a wok, a non-stick frying pan is fine. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.
- 3. Add the chili, garlic and ginger, stir and cook for about 30 seconds. Add the spring onions (scallions) and cook for a further minute.