Wok-tossed snakebeans in oyster sauce

The high heat of the wok is a fantastic and quick way to preserve the crunch and subtle flavour of crisp vegetables like snake beans.

Wok-tossed snakebeans Credit: Alan Benson

• serves

  6

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 bunch snake beans, cut into 4cm lengths
• 1 bunch asparagus, cut into 4 cm lengths
• ¼ brown onion, cut into petals
• 2 tbsp oil
• 1 garlic clove, minced
• 1 tbsp oyster sauce
• 2 tsp fish sauce
• 2 tsp white sugar
• handful snowpea tendrils
• salt and white pepper to taste
• 1 tsp toasted sesame seeds

Instructions

Blanch snake beans and asparagus for 1 minute in boiling water, strain and set aside.  Place a wok over high heat and add the oil, garlic and onion.  Stir fry until the garlic starts to change colour, add the snake beans, asparagus, stir fry for 1 minute.  Add the oyster sauce, fish sauce, sugar and snow pea tendrils and continue to stir fry for a further 2 minutes. Finally, season with salt and pepper and out onto a serving plate and garnish with toasted sesame seeds.

Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.

Luke Nguyen's Food Trail airs Thursdays at 8pm on SBS. Visit the program page for recipes, videos and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.