Sesame Carrots and Buk Choy

Sesame Carrots and Buk Choy 

Best made just before serving. Serves 2-3. 


2 teaspoons cornflour.

2 tablespoons water.

2 tablespoons hoi sin sauce.

1 tablespoon oyster sauce.

2 teaspoons soy sauce.

2 teaspoons sesame oil.

800g buk choy (one medium sized bunch).

2 carrots (finely diced).

1 tablespoon sesame seeds, toasted.

Optional: add beef chicken or lamb.


Blend cornflour with water in a small bowl; stir in sauces. Heat oil in a wok or large pan; stir fry buk choy stems then the seeds until buk choy are just tender. Add the buk choy leaves diced carrots and the sauce mixture; stir until mixture boils and thickens.