Ingredients
2 large garlic cloves, crushed
1cm piece fresh root ginger, peeled and grated
2 tbsp tomato purée
2½ tbsp soy sauce or tamari
2 tbsp rice vinegar
1 vegetable stock cube, suitable for vegans, crumbled
1 tsp paprika
1 small red pepper, deseeded and cut into strips
225g can sliced water chestnuts, drained
Instructions:
Put all the ingredients apart from the water chestnuts in a non-stick saucepan over a medium heat and simmer for 10 minutes, stirring occasionally. Stir in the water chestnuts and cook for a further 5 minutes. Serve the sauce hot with stir-fried meat or fish and plain boiled rice or noodles.