Ingredients

• 1 cup, approximately 75 gm. dry Soya chunks or nuggets

• 2-3 cloves garlic, thinly sliced

• 1 inch root ginger, peeled and thinly sliced

• 1 small onion, peeled and thinly sliced

• 1 spring onion, including greens, thinly sliced/shredded

• A generous sprinkle of light Soya sauce

• A sprinkle of freshly ground black pepper (optional)

• 1 tbsp. oil of choice. I use sunflower oil

Instructions

1. Wash and soak Soya chunks for a couple of hours.

2. Prepare ginger, garlic, spring onion and onions.

3. Heat oil in a wok or Karahi and add ginger, garlic and onions. Fry until lightly browned, with crisp edges.

4. Add spring onions, stir for a few seconds.

5. Squeeze the water out of Soya chunks and add to the wok.

6. Sprinkle Soya sauce and continue to stir fry on medium high for a minute or two, until all pieces are well coated and all Soya sauce is absorbed.

7. Serve immediately with rice or salad.