Recipe for Oriental Stir-fry – with gammon, courgette and pak choi
2 carrots – trim ends & peel
2 courgettes – trim ends
1 cup parboiled brown rice
3 tbsp soy sauce
4 tbsp rice wine vinegar
3 tbsp oyster sauce
2 tsp sugar (from your pantry)
1 tbsp peanut oil
30g ginger – cut into very thin strips
4 gammon steaks – slice into strips (1cm thick)
300g pak choi – slice stalks (½ cm), keep leaves whole
5g coriander – discard stalks
2 tsp sesame oil
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Carrot & courgette matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).
Brown rice (parboiled): Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.
Sauce: Mix together the soy sauce, rice wine vinegar, oyster sauce and sugar.
Ginger: Place a pan on medium-high heat and drizzle in the peanut oil. Add the ginger and sauté for 1 minute until lightly golden. Remove and set aside.
Gammon: Remove any large pieces of fat (optional). Using the same pan, on medium-high heat, add the gammon and cook for 4-5 minutes until golden and cooked through. Remove and set aside.
Veggie stir-fry: Using the same pan, turn the heat up to high, add the carrots, courgettes and pak choi stalks and cook for 3 minutes. Add the pak choi leaves, gammon and HALF the sauce and sauté for 2 minutes until the leaves have wilted.
Serve by mixing the REST of the sauce through the rice, top with the veggie and gammon stir-fry, ginger and coriander leaves. Drizzle with sesame oil.