Solo: Oriental Stir-Fry

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Solo: Oriental Stir-Fry

Gammon, carrot, courgette and pak choi stir-fry, coated in a sweet & sticky sauce, served with brown rice.

Ingredients to serve 1

  • ½ x carrot – trim ends & peel
  • ½ x courgette – trim ends
  • ¼ cup x parboiled brown rice
  • 1½ tbsp x soy sauce
  • 2 tbsp x rice wine vinegar
  • 1½ tbsp x oyster sauce
  • 1 tsp x sugar (from your pantry)
  • ½ tbsp x peanut oil
  • 15g x ginger – cut into very thin strips
  • 1 x gammon steak – slice into strips (1cm thick)
  • 75g x pak choi – slice stalks (½ cm), keep leaves whole
  • 3g x coriander – discard stalks
  • 1 tsp x sesame oil
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

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

Step 2

Carrot & courgette 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

Brown rice (parboiled): Pour boiling water (¾ cup for 1) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 4

Sauce: Mix together the soy sauce, rice wine vinegar, oyster sauce and sugar. (You can use HALF the quantity of sauce for this recipe, just add more to taste).

Step 5

Ginger: Place a pan on medium-high heat and drizzle in the peanut oil. Add the ginger and sauté for 1 minute until lightly golden. Remove and set aside.

Step 6

Gammon: Remove any large pieces of fat (optional). Using the same pan, on medium-high heat, add the gammon and cook for 4-5 minutes until golden and cooked through. Remove and set aside.

Step 7

Veggie stir-fry: Using the same pan, turn the heat up to high, add the carrots, courgettes 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 8

Serve by mixing the REST of the sauce through the rice, top with the veggie and gammon stir-fry, ginger and coriander leaves. Drizzle with HALF the quantity of sesame oil (you can add more to taste).