Stir Fried Baby Veggies In Oyster Sauce Recipes

VEGETABLES AND CABBAGE STIR-FRY WITH OYSTER SAUCE

This is an authentic and simple Chinese recipe for doing a healthy vegetable dish without losing any vitamins. It's easy and fast to make and loved by young and old alike. Oyster sauce is easy to find in any Asian food store and most grocery stores.

Provided by Lynn Wheaton

Categories Side Dish Vegetables Broccoli

Time 20m

Yield 6

Number Of Ingredients 6

Vegetables and Cabbage Stir-Fry with Oyster Sauce image

Steps:

Heat olive oil in a large skillet or wok over medium-high heat; saute broccoli, cauliflower, cabbage, and garlic in the hot oil until tender-crisp, about 5 minutes.
Remove pan from heat and drizzle oyster sauce over the vegetables mix and toss to coat.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 15.2 g, Fat 5 g, Fiber 6.3 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 102.1 mg, Sugar 6.3 g

Ingredients

2 tablespoons olive oil
1 pound broccoli florets
1 pound cauliflower florets
½ head cabbage, cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons oyster sauce

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE

This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.

Provided by Girl from India

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Oriental Stir Fry Vegetables With Oyster Sauce image

Steps:

Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.

Ingredients

2 carrots, peel and cut into diagonally cut elongated slices
225 g broccoli (cut into florets, stems chopped)
1 red pepper (deseeded and julienned)
225 g green beans, cut into thirds after cutting the edges
3 spring onions, trim and slice
1/2 cup green peas
6 garlic cloves, chopped
1 tablespoon vegetable oil (the recipe says 2 tblsp)
2 tablespoons sesame oil (the recipe says 4 tblsp)
1 small green chili, deseeded and chopped
3 tablespoons oyster sauce
175 g bean sprouts
1 tablespoon light soya sauce
1 tablespoon caster sugar
1 lime, juice of
salt and pepper

BABY BOK CHOY WITH OYSTER SAUCE

This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.

Provided by Sam Sifton

Categories easy, quick, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Baby Bok Choy With Oyster Sauce image

Steps:

Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 tablespoon soy sauce
3 1/2 tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar (do not use seasoned rice vinegar)
1 tablespoon neutral oil
1 tablespoon finely minced garlic
4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed

STIR-FRIED GREENS WITH OYSTER SAUCE

A great side dish for a DIY Chinese take-away, or an filling quick meal.

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Supper, Vegetable

Time 10m

Number Of Ingredients 11

Stir-fried greens with oyster sauce image

Steps:

Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.

Ingredients

100g vermicelli rice noodle
1 tbsp soy sauce
1 tsp fish sauce
3 tbsp oyster sauce
2 tbsp sunflower oil
4 chopped spring onions
3 chopped garlic cloves
1 deseeded and chopped red chilli
100g thinly sliced shiitake or chestnut mushrooms
200g broccoli florets
2 roughly chopped heads of pak choi