For full recipes click www.recipe30.com Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. In most cases, there's no point in using a wok as most domestic stoves don't have a burner large enough to engulf the wok, so any descent frying pan will work well, the thicker the better. This recipe uses a premade sauce but if you have a little extra time, then why not make it from scratch. You chose, either way you'll enjoy the ginger and lemongrass flavours straight from Thailand.
