Thursday night stirfy

Stirfry ingredients: broccoli, carrots, savoy cabbage (shredded), red onion, tofu cubes, shrimp (frozen from TJs).
Sauce:
~1/4 cup ketchup
1 heaping Tbs Thai chilli paste
a good squirt of fish sauce
4 cloves garlic, thinly sliced
1 inch ginger, minced
juice of one lime
1-2 Tbs dried Thai chilli pepper (to taste)
ground coriander (to taste)
chicken stock

Caramelize the ketchup a bit in the wok, then add the chilli paste, fish sauce, half of the ginger and garlic, and a splash of chicken stock. Stir to get everything blended. Taste and add the coriander and dried chilli pepper. Simmer for a bit, adding chicken stock to get the thickness you want.
Shortly before adding the vegetables/meat to the sauce, add the lime juice and remaining ginger and garlic.