Name: Wok-tossed greens with oyster sauce
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 tablespoon peanut oil; 4 clove garlic, chopped finely; 500 gram flat mushrooms, sliced thickly; 1 tablespoon sesame seeds; 400 gram baby bok choy, quartered; 600 gram choy sum, chopped coarsely; 4 green onions, chopped coarsely; 2 tablespoon light soy sauce; 1/3 cup (80ml) oyster sauce; 1 teaspoon sesame oil

Wok-tossed greens with oyster sauce

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

Ingredients

2 tablespoon peanut oil

4 clove garlic, chopped finely

500 gram flat mushrooms, sliced thickly

1 tablespoon sesame seeds

400 gram baby bok choy, quartered

600 gram choy sum, chopped coarsely

4 green onions, chopped coarsely

2 tablespoon light soy sauce

1/3 cup (80ml) oyster sauce

1 teaspoon sesame oil

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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