Ingredients
E.g:
Onions in small wedges
Carrots in sticks
Sliced mushrooms
Spring cabbage or white cabbage, finely shred
Broccoli in small florets
Red pepper in small wedges
Beansprouts
For frying
4 tbsp vegetable oil
2 tsp finely chopped garlic
1 tbsp fresh finely chopped ginger
5 tbsp oyster sauce
4 tbsp lemon juice
2 tsp Dansukker Granulated sugar
½ tsp sea salt
½ tsp coarsely ground pepper
Extras
Chopped chives
1-2 tbsp roast sesame seeds
Jasmine rice
Instructions
Heat the oil in a wok or sauté pan. Fry the garlic and ginger for 1 minute. Add the onion and carrot while stirring on a high heat. Add the mushroom slices together with the oyster sauce and lemon juice. Fry for 2 minutes.
Add the other vegetables while stirring, then flavour with sugar, salt and pepper. Just before serving, add the beansprouts. Garnish with chives and sesame seeds.
Serve with jasmine rice.
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