Put all the ingredients for the sauce into a small pot over medium heat. Mix to combine, bring to a boil and then remove from the heat.

Add a drizzle olive oil to a frying pan and heat. Lightly fry the Fry’s Family Plant Based Meatballs until warmed through.

Toss the warm meatballs in the sticky Mongolian sauce; for presentation purposes you can opt to serve skewered if preferred. Serve on a bed of steamed jasmine rice garnished with toasted sesame seeds and sliced spring onions greens.