serves
6
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 bunch snake beans, cut into 4cm lengths
- 1 bunch asparagus, cut into 4 cm lengths
- ¼ brown onion, cut into petals
- 2 tbsp oil
- 1 garlic clove, minced
- 1 tbsp oyster sauce
- 2 tsp fish sauce
- 2 tsp white sugar
- handful snowpea tendrils
- salt and white pepper to taste
- 1 tsp toasted sesame seeds
Instructions
Blanch snake beans and asparagus for 1 minute in boiling water, strain and set aside. Place a wok over high heat and add the oil, garlic and onion. Stir fry until the garlic starts to change colour, add the snake beans, asparagus, stir fry for 1 minute. Add the oyster sauce, fish sauce, sugar and snow pea tendrils and continue to stir fry for a further 2 minutes. Finally, season with salt and pepper and out onto a serving plate and garnish with toasted sesame seeds.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
