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Stir-Fried Vegetables in Oyster Sauce

 
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Stir-Fried Vegetables in Oyster Sauce

"This recipe calls for Asian greens, but you may substitute regular
broccoli, spinach, turnip greens, or whatever green vegetable is
good and fresh in your market."

4 Tbs (60 ml) vegetable oil
2 cloves garlic, finely chopped
1 lb (450 g) mixed Asian greens,
such as Chinese broccoli, bok choy,
or Napa cabbage, roughly chopped in
2-inch (5 cm) pieces
1 medium carrot, thinly sliced
3 oz (75 g) snow peas (mange-touts), trimmed
1/2 cup (125 ml) water [or chicken stock]
2 Tbs (30 ml) oyster sauce*
1 tsp (5 ml) soy sauce
1 tsp (5 ml) cornstarch (cornflour) dissolved in
2 Tbs (30 ml) cold water
1 red bell pepper, seeded and thinly sliced
Chopped cilantro (coriander)

*Available in finer supermarkets and Asian specialty shops

Heat the oil in a wok or large skillet over high heat until very hot and
almost smoking. Add the garlic and stir for 30 seconds. Add the greens,
carrot, snow peas, and water and stir for 2 minutes. Add the oyster sauce,
soy sauce, and cornstarch mixture and stir for 2 minutes. Transfer to a serving dish and garnish with the sliced red bell pepper and cilantro.
Serves 4 to 6.


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