Foodie Friday: Simple Veg Stir Fry

Another edition of Foodie Friday. This week we have another exquisite recipe from J. Mmmmmmmmmmmmmmmmm –

Janine - Foodie Friday 6 Nov

SIMPLE VEG STIR FRY – a light meal / lunch or side dish for 2 people


1 tablespoon Sesame Oil

1 tablespoon Sunflower Oil

1 white onion, sliced

2 handfuls of Pak Choi

2 handfuls of beansprouts

2 cloves garlic, finely chopped

1 red chilli, finely chopped

2 tablespoons of oyster sauce

1 tablespoon of Soy Sauce

Optional: 12 prawns

Add the 2 oils to a wok or large non-stick pot and heat on quite a high heat for a minute.

Add the onion, garlic and red chilli and cook for a minute stirring so they don’t brown.

Add the pak choi and the beansprouts and cook for a couple of minutes, still on the high heat, until they’re heated through and the beansprouts are softening.

Add the oyster sauce and soy sauce and cook for one minute.

Have a quick taste and see if you need more soy sauce.

If using prawns, add for the last minute of cooking and ensure they are heated through before removing from the heat and serving.


For a more substantial main course, add prawns. I always keep a packet of frozen tiger prawns in the freezer, which makes for a very quick and easy (and tasty!) meal.

Oyster sauce – once opened it should keep for a couple of weeks in the fridge, depending on the brand, so check the label.

Soy Sauce – you can use fish sauce if you prefer – both give the food this dish the salty kick it needs, or else Liquid Aminos from a health store if you’re not allowed sugar/ fermented products.

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