Vitality veggie stir fry
A quick, veggie-packed stir fry filled with fantastic Chinese-inspired flavours. Broccoli, capsicum and courgette combined with silky noodles and roasted peanuts get coated in a soy ginger and garlic sauce.
Ingredients
Method
Ingredients
- 2 Tbsp oyster sauce
- 2 ½ Tbsp soy sauce
- 1 Tbsp brown sugar
- ¼ tsp sesame oil
- 1 clove garlic, minced
- 1 ½ Tbsp grated ginger
- 1 broccoli, cut into florets
- 1 tsp peanut oil
- 1 onion, sliced
- 1 capsicum, sliced
- 1 courgette, thinly sliced
- 4 spring onions, cut into 5 cm pieces
- 400g Hokkien noodles
- ¼ cup roasted peanuts
Method
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In a small bowl, combine oyster sauce, soy sauce, brown sugar and sesame oil with one tablespoon of boiling water. Stir through garlic and a tablespoon of ginger and set aside.
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Steam the broccoli over boiling water for 2-3 minutes or until tender.
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Bring the peanut oil to high heat in a large wok or frying pan. Add the onion and cook for 3 minutes or until starting to soften, stirring frequently.
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Add capsicum, courgette, spring onion and the remaining ginger. Cook for 5 minutes or until slightly softened, tossing constantly.
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Stir in the noodles, peanuts and broccoli, cook for 2 minutes, then pour in the sauce. Mix well to combine and cook for a final 5 minutes or until heated through. Divide into bowls and serve immediately.