5-Minute Bean Sprouts and Pechay Stir-Fry

It is a Saturday and the rest of the household is very busy general cleaning and rearranging furnitures. Nobody had time to cook. Well to put it more appropriately nobody else is expected to cook but me. It had always been an unspoken understanding among the members of the household that unless I say I wouldn't cook then the kitchen is my turf. They knew that no matter how busy the day ahead is, they are assured that come meal time, food will be served on the table. I'm quite happy with the arrangement, so long as I'm not expected to do anything else :)
Understandably, this is going to be a simple lunch for us since we spent the weekend at the Sealine Beach Resort (our experience is posted here), my mom was not able to go to shop for fresh meat and vegetables for the week.  We've still got a 1-kg hamour that  had already been thawed and I thought of stuffing it with some tomatoes and other spices just like what we had in Hosny Seafood Grill which I have also posed here. I have also posted the Stuffed Hamour recipe earlier. Of course our meal wouldn't be complete with just fried fish and I thought a vegetable stir fry would be a very easy dish to prepare. I checked out the ref but it didn't look so promising. I just saw a few heads of pechay, a piece of carrot and some other basics but apart from that, nothing else! hmmm.... nothing really much.. then I remembered I've still got some bean sprouts in the other refrigerator... that would definitely do!

Ingredients:

1 cup mung bean sprouts
1 cup pechay, chopped
1 onion, sliced thinly
4 cloves garlic, coarsely chopped
1 carrot, sliced
1 bell pepper, sliced
3 tbs soy sauce
1 tsp rice vinegar
1 tbs sesame oil
1 tbs butter
1/4 tsp worcestershire sauce
dash of black pepper
Method:
Heat sesame oil in a wok then add garlic and onion. Saute for about a minute then add the carrots and bean sprouts. 
Pour in the soy sauce, rice vinegar, worcestershire sauce and sprinkle the pepper. 
Add the pechay and bell pepper. Stir fry for 2 minutes or so and add the butter. 
Continue cooking until butter had melted. Turn off the heat. 
Serve with any fried or grilled meat and hot rice. Enjoy!