Chinese stir fry with foo yung hai sauce

Chinese stir fry with foo yung hai sauce
Makes: 4 portions
Prep time:
Cook time:
Total time:
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
  • 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
Foo yung hai sauce
  1. Mix the sweet soy sauce, tomato ketchup, tomato puree, honey, lemon juice and stem ginger syrup.
  2. Stir until smooth and bring to a simmer.
  3. Add the ground ginger and five spice.
  4. Simmer for a couple of minutes.
  5. Season to taste and serve warm.
  1. Chop the onion and garlic. Sweat off until translucent.
  2. Dice the carrot and bell pepper and shred the cabbage. Cook with the onions until soft.
  3. Add the green peas and bean sprouts. Warm though with the other vegetables.
  4. Mix the sauce with the vegetables.
  5. Bake the eggs in a separate pan.
  6. 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.