Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs oyster sauce

  3. 1 tsp palm sugar or brown sugar (see note)

  4. 1 tbs sesame oil

  5. 1/3 cup (80ml) sunflower oil

  6. 1 bunch spring onions, cut into 5cm lengths

  7. 225g baby spinach leaves

  8. 225g pak choy, trimmed

  9. 3 baby bok choy, trimmed

  10. 2 cups Thai basil leaves (see note)

  11. 1 long red chilli, finely chopped

  12. 2 tbs toasted sunflower seeds

Instructions Jump to Ingredients ↑

  1. To make the dressing, combine oyster sauce, sugar, sesame oil and 2 tbs sunflower oil in a small bowl. Set aside.

  2. Heat remaining 2 tbs oil in a frypan over medium heat. Stir-fry spring onion for 2 minutes or until just wilted. Add baby spinach, pak choy, bok choy, basil and chilli and stir-fry for 1-2 minutes until tender. Pour dressing over vegetables and remove from heat. Scatter with sunflower seeds, to serve.


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