Tuesday, May 24, 2005

Oriental Stir-Fry

1 bulb pak choi
handful of beansprouts
spring onions
red chili pepper
some thinly sliced gingerroot
oyster sauce
toasted sesame seeds
cilantro (I don't like it. I think it smells stuffy.)
cooked shrimp (optional)
vegetable oil, salt, pepper

Fry the ginger shortly in the hot oil in a wok. Add the chopped whites of the pak choi and the sliced spring onions. Cook for a minute or two. Add the rest of the ingredients (except for the sesame seeds), chopped and sliced where necessary. Cook long enough for the greens to wilt, but make sure the vegetables still have a crunchy bite.
Serve over rice and sprinkle with the seeds.

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