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)

How to
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.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.