Sauce for Mongolian Lamb

I know it's a bit of an Aussie Bob's recipe from the local Chinese restaurant, but I wanted to learn how to make the sauce at home. Thanks to this guy (see photo) at Tee's Trading, the Asian grocer in Belconnen Markets, I have since tried this simple mix and it is really good!

Ingredients:

1 x 350g  jar of Pun Chun Ground Bean sauce

1 x 360g jar of Pun Chun Hoi Sin sauce

1/2 jar (use empty jar from above) white caster sugar

1/2 jar Heinz Ketchup (tomato sauce)

Method:

1. Heat wok or saucepan, I added a little peanut oil.


2. Empty jars of Hoi Sin and Ground Bean sauce into pan and bring to the boil. Remove from heat.


3. Add sugar and tomato sauce and bring to the boil again. That's it!


4. Sit aside to cool and then store in the refrigerator.


5. When using the sauce, spoon it on as you would any other stir fry sauce. If you use greens that release a lot of water (such as bok choy), add a teaspoon of corn flour.