STIR-FRY FAVES!

Grab your wok and a few ingredients and dinner is ready in a flash

BEE& NOODLE STIR-FRY

SERVES 4 PREP + COOK 35 MINS

250g dried rice stick noodles

2 tsp peanut oil 500g beerump steaks, sliced thinly

1 tbsp finely chopped lemongrass, white part only

1 garlic clove, crushed

2/3 cup lime juice

1/3 cup fish sauce

1 tbsp coarsely grated palm sugar

100g Chinese mustard leaf, chopped coarsely

1 cup bean sprouts

3 green onions, sliced thinly

½ cup loosely packed coriander leaves

½ cup loosely packed mint leaves

1 Lebanese cucumber, sliced thinly

1 Place noodles in a large heatproof bowl, cover with boiling water, stand 5 mins or until tender, drain.

2 Heat half the oil in a wok, stir-fry beef, in batches, until browned. Remove from wok.

3 Heat remaining oil in wok, stir-fry lemongrass, and garlic until fragrant. Return bee to wok with juice, sauce and sugar, stir-fry until heated through. Add noodles, stir-fry until combined. Stir in remaining ingredients, serve immediately.

FISH WITH MIXED VEGETABLES

SERVES 4 PREP + COOK 25 MINS

2/3 cup jasmine rice

500g firm white fish fillets, cut into 3cm pieces

2 garlic cloves, chopped finely

2 ½ tbsp peanut oil

350g choy sum, chopped coarsely

1 carrot, cut into matchsticks

150g baby corn, halved lengthways

¼ cup oyster sauce

1 tbsp Japanese soy sauce