This stir-fry is great for a healthy vegetarian lunch or dinner.
Preparation: 30 mins
Cooking: 25 mins
- 300g fresh chestnuts
- 500g fresh rice noodles
- ⅓ cup oyster sauce
- 1 tsp sesame oil
- 1 bunch baby bok choy
- 1 bunch choy sum
- 2 tbs peanut or vegetable oil
- 200g firm tofu, drained and cut into 2-3cm cubes
- 2 garlic cloves, chopped
- 2 cm piece ginger, finely chopped
- 1-2 (to taste) small red bird’s eye chillies, deseeded and thinly sliced
- Cut a small cross into the flat side of the chestnut shell. Plunge prepared chestnuts into a small saucepan of boiling water and gently boil over medium-high heat for 15 minutes or until tender. Drain and cool slightly. While warm, remove outer shell and thin brown skin, then halve chestnuts. Set aside.
- Place noodles into a heatproof bowl, cover with boiling water and stand for 1 minute until just tender. Drain and separate noodles. Set aside. Combine oyster sauce, sesame oil and 1 tbs boiling water in a jug. Set aside.
- Trim then slice bok choy and choy sum stems and roughly chop the leaves. Heat a wok over high heat until hot. Add 1 tbs oil and tofu and cook, tossing often, for 2-3 minutes until golden. Remove to a plate. Add remaining 1 tbs oil, garlic, ginger and chilli to wok and stir- fry for 30 seconds. Add bok choy and choy sum stems and stir-fry for 2 minutes. Add bok choy and choy sum leaves and oyster sauce mixture. Stir-fry for 2-3 minutes until leaves wilt. Toss through chestnuts and noodles and serve.
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