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Stir-fried vegetable salad (Pad pak)

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    VitaminsA, B2, C, E, P
    MineralsSelenium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

    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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