Whisk soy sauce, vinegar, sugar, cornstarch, salt, and 2 tbsp water into a sauce.
Heat oil in a wok, stir-fry peanuts until golden brown; remove and set aside.
In the same oil, sauté dry red chilies, ginger paste, and garlic paste for 1 minute.
Pour in sauce mixture and cook until thickened and glossy.
Toss roasted peanuts and spring onions into sauce and serve hot.