Recipe

Sticky Stir-Fry

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Gammon, carrot, green bean and pak choi stir-fry, coated in a sweet & sticky sauce, served with egg noodles.

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serves 2

1
2 nests
1½ tbsp
2 tbsp
1½ tbsp
15g
1 tsp
½ tbsp
2
100g
150g
3g
1 tsp

serves 4

2
4 nests
3 tbsp
4 tsbp
3 tbsp
30g
2 tsp
1 tbsp
4
200g
300g
5g
2 tsp

ingredients

carrots – trim ends & peel
egg noodles
oyster sauce
rice wine vinegar
soy sauce
ginger – peel & chop finely
sugar (from your pantry)
peanut oil
gammon steaks – slice into strips (1cm thick)
green beans – trim ends, cut in half
pak choi – slice stalks (½ cm), keep leaves whole
fresh coriander – discard stalks
sesame oil
salt & pepper (from your pantry)
olive oil (from your pantry)

Ingredients to serve 2

1 x carrots – trim ends & peel
2 nests x egg noodles
1½ tbsp x oyster sauce
2 tbsp x rice wine vinegar
1½ tbsp x soy sauce
15g x ginger – peel & chop finely
1 tsp x sugar (from your pantry)
½ tbsp x peanut oil
2 x gammon steaks – slice into strips (1cm thick)
100g x green beans – trim ends, cut in half
150g x pak choi – slice stalks (½ cm), keep leaves whole
3g x fresh coriander – discard stalks
1 tsp x sesame oil
salt & pepper (from your pantry)
olive oil (from your pantry)

Ingredients to serve 4

2 x carrots – trim ends & peel
4 nests x egg noodles
3 tbsp x oyster sauce
4 tsbp x rice wine vinegar
3 tbsp x soy sauce
30g x ginger – peel & chop finely
2 tsp x sugar (from your pantry)
1 tbsp x peanut oil
4 x gammon steaks – slice into strips (1cm thick)
200g x green beans – trim ends, cut in half
300g x pak choi – slice stalks (½ cm), keep leaves whole
5g x fresh coriander – discard stalks
2 tsp x sesame oil
salt & pepper (from your pantry)
olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Carrot matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 3

Egg noodles: Place in a bowl, cover with boiling water and soak for 13-15 minutes until cooked, but with a slight bite. Drain.

Step 4

Sauce: Mix together the oyster sauce, rice wine vinegar, soy sauce, ginger (optional) and sugar.

Step 5

Gammon: Remove any large pieces of fat (optional). Place a pan on medium-high heat and drizzle in the peanut oil. Add the gammon and sauté for 4-5 minutes until golden and cooked through. Remove and set aside.

Step 6

Veggie stir-fry: Using the same pan, turn the heat up to high, add the carrots, green beans and pak choi stalks and cook for 3 minutes. Add the pak choi leaves, gammon and HALF the sauce and sauté for 2 minutes until the leaves have wilted.