Chinese stir fry with foo yung hai sauce
Ingredients
Foo yung hai sauce
- 60 gr sweet soy sauce
- 60 gr tomato ketchup
- 35 gr tomato puree
- 15 gr honey
- 45 gr lemon juice
- 30 gr stem ginger syrup
- 1 tspn ground ginger
- 1 tspn five spice
Vegetables
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 1 red bell pepper
- 200 gr white cabbage
- 100 gr green peas
- 100 gr bean sprouts
- 4 eggs
- 4 spring onions
Instructions
Foo yung hai sauce
- Mix the sweet soy sauce, tomato ketchup, tomato puree, honey, lemon juice and stem ginger syrup.
- Stir until smooth and bring to a simmer.
- Add the ground ginger and five spice.
- Simmer for a couple of minutes.
- Season to taste and serve warm.
Vegetables
- Chop the onion and garlic. Sweat off until translucent.
- Dice the carrot and bell pepper and shred the cabbage. Cook with the onions until soft.
- Add the green peas and bean sprouts. Warm though with the other vegetables.
- Mix the sauce with the vegetables.
- Bake the eggs in a separate pan.
- To serve, place the eggs on the plate. Serve with the vegetables and sauce. Garnish with the spring onion and serve.
Stuff to know
Spice up the sauce with a chopped red chilli pepper.
Keep the sauce on a low heat or it will catch.
Replace the egg by stir fried chicken for a meaty option.
Keep the sauce on a low heat or it will catch.
Replace the egg by stir fried chicken for a meaty option.