Cuisine
Time
35 min mins
Servings
3 people people
1. Spray the whole garlic with oil and pop it in the roasting draw at 160°C for around 20 mins.
2. Soak the dried chillis in a bowl of water. After twenty minutes of roasting, you will swap the garlic with the chillis and roast them for 2-3 mins.
3. Cut the meat into thin strips roughly 3mm wide and place in a mixing bowl. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated. Then add the seasoned cornflour and massage into the meat. The meat will first stick together in clumps, but as you continue adding cornflour, each piece of meat will start to separate completely. Once all the meat has separated and the pieces are dry and dusty white, they are ready to be air-fried.
4. Finely dice the ginger, garlic, and chillies, and finely chop the coriander. Mix all the sauce ingredients together in a small bowl or ramekin.
5. BUILD YOUR WOK CLOCK: place your meat bowl at 12 o’clock, then arrange the garlic, chilli, sauce bowl, and coriander clockwise around your plate.
