Vegetables in Oyster Sauce
Crunchy stir fried vegetables in oyster sauce, an Asian classic side dish... And a highly addictive one, I'm warning you!
Ingredients
- 3,5 oz fresh broccoli (100 g)
- 3,5 oz fresh cauliflower (100 g)
- 1 medium fresh carrot
- a handful snow peas
- 2 white mushrooms sliced
- 4 baby corn cobs
- 1 tsp garlic paste
- 3 tbsp oyster sauce
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- ⅓ cup vegetable stock or chicken stock (80 ml)
- black pepper
Instructions
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1. Cut the broccoli and cauliflower into small bite-size bits and rinse well. Peel the carrot and slice it up finely.
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2. Pour the vegetable oil in a large non-stick pan (or wok), add the garlic paste and place it over medium-high heat.
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3. As soon as the garlic paste starts to sizzle, stir well and cook for a minute. Then add the fish sauce, half of the oyster sauce and season with some black pepper.
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4. Stir the marinade well and bake for another minute. Then pour in the chicken or vegetable stock.
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5. Stir again and bring it to a gentle boil. Add all the vegetables.
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7. Stir well. Cook the vegetables for 3 to 4 minutes. Keep them crunchy. In the end check the seasoning and add extra fish sauce, oyster sauce or pepper to taste. Take the vegetables off the heat, scoop them in a large serving dish and drizzle with the rest of the oyster sauce. Serve piping hot.