Recipes+
Ingredients
Method
1.Soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir to separate strands. Drain.
2.Meanwhile, heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry beef, in batches, for 1 minute or until browned. Transfer to a heatproof bowl. Add brown onion and ginger to wok; stir-fry for 2 minutes. Add frozen vegetables; stir-fry for 3 minutes or until heated.
3.Return beef and any resting juices to wok. Add sauces; stir-fry for 1 minute. Add bok choy, noodles and 2 tablespoons water; stir-fry for 1 minute or until bok choy wilts. Divide stir-fry among serving dishes. Top with bean sprouts. Serve sprinkled with green onion.
Use pork stir-fry strips instead of beef. Price will vary. Prepare all ingredients in advance and stir-fry just before serving. Gluten free: Use rice noodles instead of hokkien; tamari (gluten-free soy sauce) instead of oyster sauce. We used a frozen vegetable mix of green beans, broccoli, carrot, onion, capsicum and baby corn.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%