Quick & Easy

Stir-fried vegetables in oyster sauce

Quick and tasty, these Asian spiced vegetables are brilliant lightly tossed in the wok with a fragrant oyster sauce. Serve your stir-fried vegetables on the side of a meat dish, or with some steamed rice as a light vegetarian meal.
Stir-fried vegetables in oyster sauceWoman's Day



1.In a small jug, combine oyster sauce and water.
2.Par-boil hard vegetables, such as baby carrot and corn, 1-2 minutes. Refresh in iced water; drain well.
3.Heat oil in wok on high. Stir-fry vegetables 1-2 minutes. Add sauce; stir-fry 1-2 minutes, until almost tender and sauce thickens. Serve straight away topped with green onions.

We used a mixture of broccolini, sliced red capsicum, baby corn, dutch carrots and snow peas. Try using Asian greens such as Chinese broccoli, choy sum, buk choy or gai lan. Stir-fry the stems 1-2 minutes, then add leaves, tossing until just wilted.


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