Name: Stir-fried vegetables in oyster sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup oyster sauce; 2 green onions, sliced; 2 tablespoon vegetable or peanut oil; 2 tablespoon water; 500 gram mixed vegetables of choice, cut to similar size

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.

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Serves 4

Prep

10M

Cook

Total

15M

Ingredients

1/4 cup oyster sauce

2 green onions, sliced

2 tablespoon vegetable or peanut oil

2 tablespoon water

500 gram mixed vegetables of choice, cut to similar size

Method

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.
Note

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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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