Vietnamese stir-fry from Christian Bégin

Preparation time 10 minutes

Total time: 15 minutes

Ingredients

60 mL (¼ cup) peanut oil
450 g (1 lb.) beef or chicken, cut into strips
1 broccoli, separated into small florets
6 mini bok choy, cut in half
3 red peppers, cut into strips
6 cloves garlic, finely chopped
60 mL (¼ cup) oyster sauce
30 mL (2 tbsp.) chili sauce
15 mL (1 tbsp.) chopped ginger
½ stalk lemongrass, finely chopped (optional)
5 mL (1 tsp.) cornstarch
15 mL (1 tbsp.) water
2 bags of 250 g express basmati rice (optional)

Directions

Heat the oil in a wok or sauté pan and stir fry the meat. Add the broccoli, bok choy, peppers, and garlic. Stir fry for 2 to 3 minutes, adding a bit more oil as needed. Incorporate the oyster sauce, chili sauce, ginger, and lemongrass. Stir fry for 2 to 3 more minutes. Dissolve cornstarch in the water and add to the mixture. Let thicken for 1 or 2 minutes. Serve over white rice.

Chef’s secret

You can also serve the meat over two romaine lettuce halves, brushed with oil, seasoned with salt and pepper, and placed under the broiler just long enough for the lettuce to grill and wilt slightly. Drizzle a little lemon or lime juice over the lettuce halves before topping them with the stir-fried beef or chicken.

Please enable cookies to be able to place your online grocery order.