Yuen Chun Sauce for Ginger Spring Onion Meat 80g
Stir-fry meat with ginger and spring onion is a popular dish in Malaysia's Chinese cuisine. Fresh ginger's tangy aroma and mellow spiciness complement any meat dishes.
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|Food Colour :|
|Modified Corn Starch (E1422)|
|Xanthan Gum (E415)|
|Sodium Benzoate (E211)|
|Acidity Regulator :|
|Acetic Acid (E260)|
May contain : Molluscs, Fish, Sesame and Mustard.
For allergens, see ingredients in red bold
Serving Size :
|Average Nutritional Value Per||100 g||g|
|of which sugars||g||g|
|of which saturates||g||g|
|Calories From Fat 0g||0%|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 0g||0%|
|Vitamin A 0g||0%|
|Vitamin C 0g||0%|
Serving Size: 40gServing Per Bottle: 2
|Ave. Per Serving 40g||Ave. Per 100g|
Beef with Ginger & Spring Onion (2 Servings)Ingredients1. 200g beef, thinly sliced to bite - sized pieces.2. 6 slices of ginger3. 2 cloves garlic, minced4. 2 stalks spring onions, sliced5. 2 Tbs cooking oil6. 1 Tbs water with 1 Tsp corn starch (for thickening)Cooking Method1. Add 2 Tbs cooking oil to a hot pan or wok. Stir - fry ginger, garlic and spring onions until aromatic.2. Add beef slices and stir - fry until slightly brown.3. Add Sauce for Ginger Spring Onion Meat into the pan and stir - fry until beef is fully cooked.4. Add corn starch mixture. Stir well to mix.5. Serve hot with steamed rice.