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 entire wok, so any descent frying pan will work well, the thicker the base, the better. This recipe uses a premade sauce but if you have a little extra time, then why not make a similar one from scratch. Your choice, either way you’ll enjoy the ginger and lemongrass flavours straight from Thailand.