Recipe

Sticky Stir-Fry

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Sticky Stir-Fry

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




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.

Step 7

Serve by mixing the REST of the sauce through the noodles, top with the veggie and gammon stir-fry and coriander leaves. Drizzle with sesame oil.