Quick Side Asian

Stir-fried vegetable salad (Pad pak)

Name: Stir-fried vegetable salad (Pad pak)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 tablespoons oyster sauce; 1 teaspoon palm sugar or brown sugar; 1 tablespoon sesame oil; 1/3 cup (80ml) sunflower oil; 1 bunch spring onions, cut into 5cm lengths; 225g baby spinach leaves; 225g pak choy, trimmed; 3 baby bok choy, trimmed; 2 cups Thai basil leaves; 1 long red chilli, finely chopped; 2 tablespoons toasted sunflower seeds

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Recreate the fresh flavours of Thai cuisine in this easy stir-fried vegetable salad.

2 tablespoons oyster sauce
1 teaspoon palm sugar or brown sugar
1 tablespoon sesame oil
1/3 cup (80ml) sunflower oil
1 bunch spring onions, cut into 5cm lengths
225g baby spinach leaves
225g pak choy, trimmed
3 baby bok choy, trimmed
2 cups Thai basil leaves
1 long red chilli, finely chopped
2 tablespoons toasted sunflower seeds

Method

1.

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

Heat remaining 2 tablespoons 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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