Sticky Sausage and Summer Veg Stir-Fry
What You Will Need
Ingredients
- 1½ C jasmine rice
- 6 pork sausages
- 1 tbsp canola oil
- 1 red onion sliced
- 1 red capsicum sliced into strips
- 1 yellow capsicum sliced into strips
- 2 zucchini halved lengthways and sliced (less if )
- 100 g green beans
- 2 cloves of garlic crushed
- 3 cm fresh ginger finely grated
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Honey
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp sesame seeds lightly toasted in a dry frying pan
- ½ handful fresh coriander to serve
- 2 spring onions finely sliced
Made with
Lee Kum Kee products
How to make it
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Rinse the rice and cook according to packet instructions.
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Heat a frying pan over medium heat. Add a film of oil and the sausages and cook for 10 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and slice thickly on the diagonal.
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In the same pan, add the red onion. Stir-fry for 2 minutes, then add the capsicum, zucchini and beans. Cook for 3–4 minutes until just tender.
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Add the garlic and ginger, and cook for 1 minute until fragrant. Return the sliced sausages to the pan.
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In a small bowl, mix the soy sauce, oyster sauce, honey and sesame oil. Pour into the pan and toss everything to coat. Cook for 1–2 mins until sticky and glossy.
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Serve with rice and scatter with sesame seeds, coriander and spring onion.