Ingredients
- 1 tablespoon salt–reduced soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed
- 2 jalapeño chillies, seeded and thinly sliced
- 3 spring onions (scallions), thinly sliced
- 1 red capsicum (bell pepper), halved, seeded and chopped
- 125 g (4 oz) snow peas (mangetout), trimmed
- 1 lady finger (Lebanese) eggplant (aubergine), cut into small cubes
- 125 g (4 oz) mushrooms, stems removed and caps quartered
- 1 tablespoon grated fresh ginger
- 3 small baby bok choy, cores removed and thinly sliced
- ½ cup (15 g) finely chopped basil
Preparation
- Put the soy sauce, oyster sauce, lime juice and sugar in a small bowl and stir well to combine.
- Set aside.
- Heat the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
- Add the garlic and chilli and stir–fry for 30 seconds, then add the spring onions, capsicum, snow peas, eggplant, mushrooms and ginger and stir–fry for about 2 minutes, or until the vegetables start to soften.
- Add the bok choy to the wok and stir–fry for 1 minute, or until it wilts.
- Add the soy sauce mixture and stir–fry for 1 minute, or until all the vegetables are just tender.
- Stir in the basil until just combined, then divide among serving bowls and serve immediately.
Serves 8
Preparation: 15 minutes
Cooking: 5 minutes
Source: Low Fat No Fat Asian Cooking
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