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.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/chinese-stir-fry-with-foo-yung-hai-sauce/