- 1 Tablespoon Vegetable Oil
- 2 Green Chilli, finely chopped
- 1 teaspoon minced Ginger
- 1 teaspoon minced Garlic
- 1/2 cup bub of Spring onion, finely chopped (use regular onions if unavailable)
- 1 teaspoon Cornstarch or Cornflour
- 1/4 teaspoon Vinegar
- 1 teaspoon Soy Sauce
- 1 teaspoon Tomato Ketchup
- 1 teaspoon Salt (adjust to taste)
- 2 teaspoons Ground Black Pepper
- 1 cup Water or Vegetable Stock
- Heat oil in a pan. Add ginger, garlic and chilli and fry for 30 seconds on high heat.
- Add onions and fry for a minute until the onions turn translucent
- Add the cornstarch and mix and fry for 1 minute till the raw smell disappears.
- Add soy sauce, vinegar, tomato ketchup, salt and pepper and mix well.
- Add water or vegetable stock and mix well. Stir and let the mixture boil and thicken for 3-4 minutes. Once it reaches a sauce-like consistency, switch off the flame
- Use as required
- Add the sauce in an air tight jar and store up to 7 days in the refrigerator.
- Because it has cornstarch, the sauce will thicken and become lumpy when stored in the refrigerator. Before using, add a bit or water, mix well and boil it to make it into a sauce-like consistency.
- You can use it as a dipping sauce, side dish or base for any Chinese-inspired recipes.