Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oyster sauce
  • 1 teaspoon palm sugar or brown sugar
  • 1 tablespoon sesame oil
  • 1/3 cup (80ml) sunflower oil
  • 1 bunch spring onions, cut into 5cm lengths
  • 225g baby spinach leaves
  • 225g pak choy, trimmed
  • 3 baby bok choy, trimmed
  • 2 cups Thai basil leaves
  • 1 long red chilli, finely chopped
  • 2 tablespoons toasted sunflower seeds

Instruction

  • To make the dressing, combine oyster sauce, sugar, sesame oil and 2 tablespoons sunflower oil in a small bowl. Set aside.
  • Heat remaining 2 tablespoons oil in a frypan over medium heat. Stir-fry spring onion for 2 minutes or until just wilted. Add baby spinach, pak choy, bok choy, basil and chilli and stir-fry for 1-2 minutes until tender. Pour dressing over vegetables and remove from heat. Scatter with sunflower seeds, to serve.