1: Boil the soya chunks and then immediately transfer them into cold water.
2: Squeeze the excess water from the soya chunks.
3: Coat the soya chunks with red chilli sauce and cornflour.
4: In a kadhai, heat oil, and add ginger and garlic.
5: Add green chillies and sauté briefly.
6: Prepare the Chinese sauce by mixing spring onion, black pepper, red chilli powder, ketchup, sriracha, soy sauce, vinegar, and cornflour with water as needed.
7: Add the coated soya chunks to the kadhai and mix well.
8: Pour the Chinese sauce over the mixture and stir until well combined and cooked.
