recipes_Australia_September_2017

SEPTEMBER 2017 recipes+ 71

PHOTOGRAPHY

ROB SHAW

Follow our simple steps and you’ll cook perfect stir-fries every time

Create a stir

Asian Greens

in Oyster Sauce

SERVES 4 PREP 10 minutes

COOK 5 minutes COST $1.60 a serve

2 teaspoons sesame oil

1 tablespoon grated fresh ginger

4 cloves garlic, crushed

1 fresh small red chilli, thinly sliced

1 bunch buk choy, trimmed,

leaves separated

1 bunch choy sum, trimmed, sliced

¼ cup oyster sauce

1 tablespoon water

1 Heat a wok or large frying pan over

moderately high heat. Add the oil;

swirl to coat surface.

2 Add the ginger, garlic and chilli to wok;

stir-fry for 30 seconds or until fragrant. Add

buk choy and choy sum; stir-fry for 1 minute

or until well coated in garlic mixture.

3 Whisk oyster sauce and the water in a jug.

Add to wok; stir-fry for 2 minutes or until

sauce boils and vegetables are tender.

+ BE PREPARED Have everything

ready to cook before heating the wok.

+ HEAT IT For maximum heat, heat

the wok or large frying pan before

adding the oil.

+ ADD IT Add vegetables, according

to density. Denser vegetables, such as

carrot and broccoli, require more

cooking time than leafy vegetables.

+ JAZZ IT UP Add ½ teaspoon of

Chinese five-spice powder with the

garlic in step 2.

STIR-FRYING

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