Stir Fried Greens and Bean Sprouts

    20 minutes

    This succulent stir-fry is full of flavour and crunch. It is ideal as part of an Asian menu or equally delicious with plain grilled fish, poultry or meat.

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    Serves: 4 

    • 2 tablespoon sesame seeds
    • 2 tablespoons canola oil
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 small savoy cabbage (about 300g), finely shredded
    • 1/2 head of Chinese leaves, such as pak choy or baby buk choy, finely shredded
    • 2 cups (150g) bean sprouts
    • 1/3 cup (80ml) oyster sauce
    • 2 tablespoons water
    • pinch of pepper

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a small saucepan and dry-fry the sesame seeds, shaking the pan frequently, until they are just beginning to brown. Turn the seeds out into a small bowl and set aside.
    2. Heat the oil in a wok or large frying pan. Add the onion and garlic and stir-fry for 2–3 minutes or until softened slightly. Add the cabbage and Chinese leaves and stir-fry over a medium–high heat for 2–3 minutes or until the vegetables are just beginning to soften. Add the bean sprouts and cook for a few seconds.
    3. Make a space in the centre of the pan. Pour in the oyster sauce and water, stir until hot, then toss the vegetables into the sauce. Season with pepper to taste. Serve immediately, sprinkled with the toasted sesame seeds.

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