Clean and rinse the spring onions and cut into fine rings.
Peel the garlic and ginger, press the garlic and grate the ginger finely.
Heat the oil in a wok and cook the spring onions, garlic and ginger for 2 minutes, stirring constantly.
Stir the soy sauce, hoisin sauce, sherry, vinegar, ketchup, sugar and fruit juice, add to the wok and bring to the boil.
Mix the cornstarch with the water until smooth and add it.
Bring everything to a boil, stirring constantly, and cook for 1 minute until the sauce thickens. This sauce goes well with all kinds of meat, poultry and fish.
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