Asian vegetables with oyster sauce


  • 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


  1. Put the soy sauce, oyster sauce, lime juice and sugar in a small bowl and stir well to combine.
  2. Set aside.
  3. Heat the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
  4. 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.
  5. Add the bok choy to the wok and stir–fry for 1 minute, or until it wilts.
  6. Add the soy sauce mixture and stir–fry for 1 minute, or until all the vegetables are just tender.
  7. 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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