Serves 2/4
Ingredients
1 tsp Mixed Peppercorns (Crushed)
1 tsp Dried Chilli Flakes
1 tsp each of minced garlic and chilli
1 Onion (Finely Chopped)
1 tbsp Dark Soy Sauce
284ml Chicken Stock made with Bovril
142ml Passata
2 level tsp Cornflour
Place the peppercorns, chilli flakes, garlic, chilli, onion, soy sauce, chicken stock and passata in a pan. Bring to the boil and simmer for 15 mins.
Mix the cornflour to a smooth paste with 2 tsp water and stir into the sauce. Simmer, stirring continuously, until thickened. Pour the sauce into wok with your choice of stir fry ingredients.
1 Sin per serving on Both Days
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