Cuisine
Time
15 mins mins
Servings
2 people
250g wasabi stems
a thumb-size piece of ginger
5 garlic cloves
3 fresh bird’s-eye chillies
1 Tbsp vegetarian stir-fry sauce or oyster sauce
1⁄2 Tbsp light soy sauce
2 Tbsp Fish Sauce
1 tsp sugar
2 tablespoons vegetable oil
Chop the stalks into approximately 5cm lengths and place them in a large bowl, along with all of the leaves.
Using a teaspoon, peel your piece of ginger and then finely slice it. Squash the garlic with the flat side of a knife or cleaver and remove the skin. Using the tip of a sharp knife, pierce the chillies several times, being sure to keep them whole and the stems intact. (This will release a bit of the chilli heat and flavour, without making everything overwhelmingly spicy).
Add the prepared ginger, garlic, and chillies to the bowl of chopped wasabi along with the light soy sauce, vegetarian stir-fry sauce, fish sauce and sugar
