2 teaspoons peanut oil
1 onion, cut into wedges
1 clove garlic, chopped
75g snow peas, halved
1 bunch choy sum, cut into 8cm lengths
100g oyster mushrooms
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon honey
1 packet firm tofu, drained and cut into 3cm pieces
toasted sesame seeds and noodles, to serve
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.
Heat oil in a wok over high heat. Add onion and stir-fry until golden. Add garlic and remaining vegetables and cook until snow peas and choy sum are just tender.
Meanwhile, combine oyster sauce, sesame oil and honey. Add to the wok along with the tofu, tossing gently to coat the tofu and vegetables. Sprinkle with sesame seeds and serve with noodles.