Chow mein

Ingredients
1 tablespoon sunflower oil
500g lean beef mince
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 tablespoon curry powder
1 large carrot, peeled, finely chopped
2 trimmed celery stalks, finely chopped
8 button mushrooms, thinly sliced
1 cup (250ml) salt-reduced chicken stock
1/3 cup (80ml) oyster sauce
2 tablespoons salt-reduced soy sauce
350g packet fresh thin egg noodles
1/2 cup (80g) frozen peas
1/2 cup (60g) frozen sliced green beans
1/2 small wom bok, coarsely shredded
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Method
Step 1
Heat the oil in wok or large frying pan over high heat. Add the beef, onion and garlic and stir-fry for 5 minutes or until the mince changes colour and is cooked though.
Step 2
Add the curry powder and stir-fry for 1 minute or until fragrant. Add the carrot, celery and mushroom, and stir-fry for 2 minutes or until vegetables are tender.
Step 3
Add the stock, oyster sauce, soy sauce and noodles and stir-fry for 2-3 minutes or until the mixture boils and thickens slightly. Add peas, beans and cabbage and reduce heat to low. Cook, tossing occasionally, for 5 minutes or until vegetables tender.
Step 4
Divide evenly among serving bowls.