I love a good stir-fry! Looking what’s in the fridge, chopping up a selection of vegetables, tossing them into a wok and frying them with a bit of garlic, ginger and soy sauce. Such a simple delight!
I remember that as a student in the UK, I often made stir-frys with my housemates. We’d buy ready-made sweetish stir-fry sauces in little sachets that we’d squeeze over our noodles, giving them another toss in the wok and then devouring them in front of our TV while watching Jack Bauer save the world. Oh those good old uni days!
This recipe is steering away from any ready-made sauce and relying on simplicity for flavoring: balancing sweetish oyster sauce, nutty sesame oil, salty soy sauce and pungent garlic. It’s so simple yet sooo good!
I’ve added some fried onions for texture on top of this dish. The sliced onions are tossed in cornflour and generously seasoned with white pepper, then deep-fried in a normal frying pan. It’s one of my favourite new add-ons to my stir-frys.
I hope you like this dish as much as I do!