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The 5-A-Day Menu Planner
by Susannah Blake
• 2 tbsp. sunflower oil
• 2 onions, sliced
• 2 cups seeded and cubed butternut squash
• 2 cups sugar snap peas
• 4 tbsp. soy sauce
• 4 tbsp. sugar
• 1 red chili, seeded and chopped
• 2 tsp. grated fresh gingerroot
• 1 tbsp. Thai fish sauce
• 1 tsp. five spice powder
• 1 tbsp. oyster sauce
• 1 lb. beef tenderloin, thinly sliced
• 4 baby bok choy, halved
• handful basil leaves, torn
Heat the oil in a wok, then stir-fry the onions and squash 2 minutes. Reduce the heat and cook gently 3 minutes. Add the sugar snap peas and cook 3 minutes until just tender.
Meanwhile, heat the soy sauce, sugar, chili, ginger, fish sauce, five spice powder, and oyster sauce in another wok or a large skillet, stirring, about 3 minutes.
Add the beef and cook about 3 minutes.
Add the stir-fried vegetables and the bok choy and cook 1 minute until the bok choy is just tender.
Add the basil and serve immediately.
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