AHG Paste Chilli Ginger Garlic Stir Fry 50 g

✨ Szechuan-style chilli, ginger & garlic paste for fast stir-fries 🌶️

This bold Szechuan-style paste brings together chilli heat with the punchy aroma of ginger and garlic—perfect when you want big flavour without building a sauce from scratch. It’s a great shortcut for weeknight wok cooking and works especially well with prawns, chicken, or crisp vegetables.

Use it as your stir-fry base: warm a little oil in a hot pan or wok, fry the paste briefly until fragrant, then add your protein and veg. Finish with a splash of water or stock to loosen, and balance with a touch of soy sauce or a pinch of sugar if you like a rounder, less sharp heat.

✅ Key features

• Gives you a ready-to-use chilli–ginger–garlic flavour base in one step
• Ideal for quick, high-heat cooking: blooms fast in oil and perfumes the whole dish
• Easy way to add Szechuan-style character to simple proteins and vegetables
• Lets you control intensity: use a little for a gentle warmth or more for a fuller kick
• Handy for small-batch cooking when you don’t want to chop fresh aromatics

🍽️ How to use

• Stir-fry prawns with the paste, then add sliced spring onion and a squeeze of lime for a bright finish
• Toss chicken strips with the paste, stir-fry, then serve over steamed rice or noodles
• Flash-fry green beans or broccoli with a spoonful of paste; add a splash of water to glaze
• Use a small amount to season fried rice—add at the start so the aroma opens up in the pan
• Mix into a quick dipping sauce with soy sauce and a little vinegar for dumplings or grilled meat

👩‍🍳 Try our original recipes

• Chilli, Ginger & Garlic Stir-Fry (Fast Weeknight Wok Dinner)
  This chilli ginger garlic stir-fry is the kind of dinner you can cook faster than you can order takeaway: sizzling aromatics, crisp-tender vegetables, and a glossy sweet-sour-soy sauce.
• Traditional Sichuan Stir-Fry (Mála Chicken with Crunchy Veg)
  This Sichuan-style stir-fry is all about contrast: tender slices of chicken, crisp vegetables, and a bold, glossy sauce with chilli heat and that signature tingly “mála” kick from Sichuan peppercorns.
• Kung Pao Chicken Stir-Fry (Quick, Spicy & Nutty)
  Kung Pao chicken is a classic Sichuan-style stir-fry built on contrasts: tender bites of chicken, crunchy peanuts, fragrant dried chilies, and that signature sweet-sour-salty heat.

🧾 Ingredients

Tomato paste, garlic (18,5%), red chillies (16,0%), ginger (11,0%),sugar,soybean oil, distilled vinegar, salt.

🧾 Allergens

soybean

🧾 Nutrition facts

Energy (kJ) - 729 kJ

Energy (kcal) - 174 kcal

Fats - 7.8 g of which saturates 1.2 g

Carbohydrates - 22 g of that sugar 20 g

Protein - 2.5 g

Salt - 4 g

Fiber - 4.1 g

✨ Final touch

Did you know chilli, ginger, and garlic are often fried briefly in hot oil first to release their aroma and create a deeper, rounder flavour in stir-fries?