Instructions: Finely grate the ginger over a plate then gather up the pulp and squeeze the juice into a bowl (including any juices on the plate) then discard the spent gratings.

Add the vinegar sugar and 2 tsp of the soy sauce to the ginger juice and stir until the sugar has dissolved.

Then stir in the sliced shallots and leave to one side.

When ready to serve heat 1 tbsp of oil in a wok with a shake of sesame oil throw in the onion and mushrooms and stirfry until softened and seared.

Add the remaining soy sauce and stir through until it has spluttered away. Next add a drop more oil throw in the chopped chilli and the spring onions and stir so that everything is glazed and the spring onions are a dazzling green.

Pour over the ginger dressing remove from the heat and told through the torn mozzarella.

Add the chicory and spinach leaves leaves heap into serving bowls and sprinkle with the toasted sesame seeds.

Mozzarella sounds completely out of place with Asian ingredients such as ginger and sesame but its not. Its blandness like tofu adds a soothing bass note to the high of hotter flavours.

Serves 4

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