Tuesday, 3 July 2012

Oyster Mixed Vegetables

Try this vegetable recipe for a perfect accompaniment for your rice and noodle dishes. For a vegetarian option, replace the oyster sauce with Lee Kum Kee’s Vegetarian Stir-Fry Sauce. The vegetable sizes advised below (chunks, slices, wedges etc) are smaller for those which take longer to cook. This allows all the vegetables to cook at relatively the same rate.

1 head of broccoli, cut into florets
1 carrot, sliced
1 green pepper, cut into chunks
5-6 fresh or dried* mushrooms, sliced
½ onion, cut into wedges
2-3 garlic cloves, minced
2 tablespoon oyster sauce
1 teaspoon soy sauce
A dash of white pepper
Olive oil

The onion and garlic are sautéed in ½ tablespoon of olive oil for a minute. Add all the vegetables, stir and cover with a lid for 3 minutes over medium high heat.

Season the vegetables with the sauces and white pepper. Remove from heat when the carrots are 80% cooked. This dish tastes better if the vegetables still has a little crunch left in them, so try and avoid overcooking them. Enjoy while they're hot.

*Soak the dried mushrooms before cooking

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