Name: Vegetable stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 brown onion (200g), sliced thinly; 2 clove garlic, crushed; 450 gram baby buk choy, quartered lengthways; 150 gram oyster mushrooms, halved; 100 gram enoki mushrooms, trimmed; 150 gram snow peas, trimmed; 2 tablespoon vegetarian oyster sauce; 1 fresh long red chilli, sliced thinly; 1/4 cup (20g) fried shallots; 1 lime, cut into wedges

Ingredients

1 tablespoon peanut oil

1 brown onion (200g), sliced thinly

2 clove garlic, crushed

450 gram baby buk choy, quartered lengthways

150 gram oyster mushrooms, halved

100 gram enoki mushrooms, trimmed

150 gram snow peas, trimmed

2 tablespoon vegetarian oyster sauce

1 fresh long red chilli, sliced thinly

1/4 cup (20g) fried shallots

1 lime, cut into wedges

Method

1.Heat oil in wok; stir-fry onion and garlic, until onion softens. Add buk choy, mushrooms and snow peas; stir-fry until just tender. Add sauce; stir-fry until heated through.

2.Serve stir-fry sprinkled with chilli and shallots, accompanied with lime.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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