I used that flavouring as a base: chilli garlic sauce, less oil, fish sauce, a little bit of red pepper flakes and a little dried basil. I applied this to whatever veggies I had to spice it up...
I will make it again. It was as good as my favorite Thai restaurant's recipe.
I don't do well with spicy, so I substituted the chili garlic with hoisin sauce and 2 cloves garlic. It tastes so good!
This was a great one-pot meal using my wok. For the veggies, I used onion, carrot, snow peas, napa cabbage (1/4 head sliced thin). Added soy sauce and fresh ginger, and used sesame oil instead...