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.

Serves 5

Ingredients:

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

Method

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