Instructions

1. Finely chop the garlic and ginger. Thinly slice the chilli if using.
2. Heat the oil in a wok or large frying pan over high heat.
3. Add the garlic, ginger, and chilli and stir-fry for about 1 minute until fragrant.
4. Add the beansprouts and stir-fry for another minute.
5. Stir in the peas, soy sauce, rice vinegar, and rice wine.
6. Stir briefly, then cover with a lid and reduce the heat slightly.
7. Cook for 3–5 minutes, until the peas are tender but still bright.
8. Drizzle over the sesame oil, turn off the heat, and give everything a final stir.
9. Serve immediately, topped with diced tempeh or tofu and fresh coriander leaves.
10. It also works well with prawns or a fried egg added on top.