Asian Vegetables with Oyster Sauce

    Asian Vegetables with Oyster Sauce

    69saves
    26min


    13 people made this

    Soy sauce, oyster sauce, lime juice, garlic, ginger and basil provide a taste of Thailand.

    Ingredients
    Serves: 8 

    • 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

    Directions
    Preparation:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Combine soy sauce, oyster sauce, lime juice and sugar in a small bowl.
    2. 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.

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    Reviews (4)

    by
    3

    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

    2

    I used round beans, Chinese cabbage, snow peas , broccoli, carrots and Bok Choy. Tasted fabulous but will double sauce next time. Put cabbage in same time as Bok Choy if using. Great with Chicken Schnitzel - 26 Apr 2014

    by
    2

    I doubled the amount of sauce as suggested, and it worked really well. - 29 Jan 2014

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