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The vegetables (spring onion, capsicum, chilli) provide vitamin C, antioxidants, and dietary fibre.
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Oyster and fish sauces contribute significantly to sodium, so reduced-sodium versions could be used to lower salt content.
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Healthy fats from olive and sesame oil support flavour and satiety.
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The dish is naturally low in saturated fat and contains no added dairy or meat, making it light and plant-forward.
Lunch, Dinner, Vegetable
Bring bold flavour and vibrant colour to your plate with this Spring Onion Stir-Fry — a quick and irresistible dish that transforms everyday vegetables into a fragrant feast. Featuring crisp capsicum, aromatic garlic, and a hint of heat from red banana chilli, this stir-fry is elevated by a rich blend of sesame oil, fish sauce, and oyster sauce. The secret star? Crispy golden spring onion roots, pan-fried to perfection and sprinkled on top for a satisfying crunch. Served over warm rice, it’s a deliciously simple way to celebrate fresh produce with big flavour in every bite.
Ingredients:
- 2 bunch of spring onions with roots
- 1 red capsicum
- 1 tbsp olive oil
- 1 tsp Sesame oil
- 21 tbsp minced garlic
- ½ red banana chilli
- 1 tsp Salt
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- Packet of microwaved rice
Method:
- Cut the roots of the spring onion and add them to a pan with olive oil. Cook for a couple of minutes and remove when light golden brown.
- Add oil to the same pan with garlic, and chilli and stir a minute or two.
- Cut the spring onion. Add the bottom section to the pan and stir for a minute.
- Add the capsicum, fish sauce, oyster sauce, and sesame oil, and stir until the vegetables soften slightly.
- Add the remaining spring onion leaves along with coriander (optional). Stir until softened.
- Serve in a bowl and top with the fried spring onion roots.