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.

    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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