A flexible recipe for a simple stir fry from the Johnson cookbook.
- beef, chicken or pork
- sesame oil
- green ginger, grated (optional)
- chillies, finely sliced (optional)
- bokchoy, leaves and chopped stem
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- noodles or rice
Heat sesame oil in a wok until hot. Fry onion and garlic.. Add grated green ginger and chillies. Brown the meat (do this in batches if making a large amount, so the pan does not cool too much). Add hard vegetables (carrot, broccoli, bokchoy stems etc.). Once vegetables have softened, add boychoy leaves. Stir in noodles (if using) and add sauces. If not using noodles, serve over rice.