2x200g tuna steak cut in thick strips
1 cup of bok choy
1 cup of Chinese broccoli
½ a cup of snow peas
1 cup of red capsicum, roughly chopped
1 tsp of red chilli, deseeded and chopped
1 tsp of ginger, finely grated
1 tsp of garlic, crushed
1-2 tbsp of peanut oil
4 tbsp of salt reduce soy sauce
¼ of a cup of fresh mint, roughly chopped
¼ of a cup of fresh coriander, roughly chopped
1-2 tbsp sesame seeds
In a hot wok add the peanut oil, then once the oil is hot add the ginger, garlic, chilli and tuna. Cook until the tuna is golden brown and still pink on the inside. Remove from the wok into a bowl.
Add the remaining ingredients into the wok apart from the coriander and mint. Stir for about 5-10 minutes and then add the tuna, mint and coriander, gently mix though. Serve.