Asian Vegetables with Oyster Sauce
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed
- 2 small red chillies, seeded and thinly sliced
- 3 spring onions, thinly sliced
- 1 medium red capsicum, seeded and cut into small pieces
- 125g snow peas
- 1 Japanese eggplant, cut into small cubes
- 125g mushrooms, stems removed and caps cut into wedges
- 1 tablespoon finely grated peeled fresh ginger
- 3 small heads baby bok choy, thinly sliced
- ½ cup loosely packed torn basil leaves
Preparation:20min › Cook:6min › Ready in:26min
- Combine soy sauce, oyster sauce, lime juice and sugar in a small bowl.
- Heat oil in a large non-stick frying pan over medium heat. Add garlic and chilli and stir-fry 30 seconds. Increase the heat and add the spring onion, capsicum, snow peas, eggplant, mushroom and ginger and stir-fry 2 minutes. Add bok choy and stir-fry until wilted, about 1 minute. Add soy mixture and stir-fry until all the vegetables are tender-crisp, about 1 minute. Stir in basil and serve at once.
DID YOU KNOW
that Asian oyster sauce, which is made from boiled oysters, doesn't have a fishy flavour? There are many vegetarian brands on the market made from mushrooms that can be used with equal success.
Great taste! Great way of getting vegies into the boyfriend! I used red cabbage instead of eggplant to get the same colour (not an eggplant fan). Great on the side of crumbed fish - 27 Jul 2010
I doubled the amount of sauce as suggested, and it worked really well. - 29 Jan 2014
Very nice recipe, thanks. I might double the amount of sauce next time as it was so nice. Oh and I added some torn up mint with the basil...great. - 22 May 2013