This lip-smackingly tasty dish could not be easier to prepare. For a successful stir-fry, be mindful to keep the heat high and cooking time short, stirring briskly all the time. Do not overcook the bean sprouts; they should be crisp and crunchy, not limp, when served.
Cooking oil 2 Tbsp
Garlic 3 cloves, peeled and minced
Ginger 4 thin slices
Red chilli 1, seeded and cut into strips
Water chestnuts 10, peeled and thinly sliced
Snow peas 120 g (4 oz), halved crossways and diagonally
Bean sprouts 400 g (13½ oz), rinsed and drained
Spring onions (scallions) 2, cut into 2-cm (1-in) lengths
Light soy sauce 2 Tbsp
Oyster sauce 1 tsp
Sesame oil 1 tsp
Sugar 1 tsp
1. Heat oil and sauté garlic, ginger and chilli until aromatic.
2. Add water chestnuts and sauté over high heat for about 1 minute.
3. Add all remaining ingredients and sauté over high heat until the vegetables are cooked through but still crisp.
4. Dish out and serve immediately.
Recipes © Marshall Cavendish Cuisine, an imprint of Marshall Cavendish International (Asia) Pte Ltd