Quick & Easy

Wok-tossed greens with oyster sauce

Healthy and vibrant wok-tossed greens with oyster sauce from Australian Women's Weekly.
wok-tossed greens with oyster sauce



1.Heat half of the peanut oil in wok; stir-fry garlic, mushrooms and seeds until mushrooms just soften. Remove from wok.
2.Heat remaining peanut oil in same wok; stir-fry bok choy and choy sum until just wilted. Return mushroom mixture to wok with onion, combined sauces and sesame oil; stir-fry until heated through.

You can use any leafy Asian vegetable you like in this recipe. Do not cook this recipe until just before serving.


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