Asian Vegetables with Oyster Sauce

Asian Vegetables with Oyster Sauce


4 people made this

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

Lynn Lewis

Serves: 8 

  • 15 ml salt-reduced soy sauce
  • 15 ml oyster sauce
  • 15 ml freshly squeezed lime juice
  • 10 g sugar
  • 30 ml 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
  • 125 g snow peas
  • 1 Japanese eggplant, cut into small cubes
  • 125 g mushrooms, stems removed and caps cut into wedges
  • 10 g finely grated peeled fresh ginger
  • 3 small heads baby bok choy, thinly sliced
  • 75 g loosely packed torn basil leaves

Prep: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.

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