RECIPE BY:

Michael Weldon

INGREDIENTS :

• 100mls Lee Kum Kee Oyster Sauce
• 2 tbsp Lee Kum Kee Sesame Oil
• 1 bunch Bok Choy, cut into large chunks
• 1 bunch Chinese Broccoli, cut into large blocks
• 1 bunch Baby Broccoli, cut in half
• 250g Snow Peas
• 2 Chinese Sausages
• 2 Garlic Cloves, finely sliced
• 1 thumb sized piece of Ginger, finely sliced
• 3 tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour
• Sesame seeds to garnish

METHOD :

• In a hot wok add oil and sausage, rendering out the fat and infusing the oil. Add ginger and garlic and toss through until the garlic and ginger becomes aromatic. Add in both broccolis and bok choy and stir through, coating in the oil and cook for 1-2 minutes until just soften.
• Add Snow Peas, Oyster sauce and Sesame oil and stir through to coat the dish and warm the snow peas.
• Serve on a platter and garnish with Sesame Seeds.