Vegetables in oyster sauce

Name: Vegetables in oyster sauce
Yield: 1
Ingredients: Fresh coriander leaves for garnish; Little cabbage, finely cut; A little sugar; 1 large Bouquet broccoli, cut in small florets; 1 Yellow or red bell peppers into narrow boats; 1 large Carrot, cut into thin sticks; 10-12 Sugar peas; 1-2 Onions in narrow boats; 2 tsp Garlic, finely chopped; 2 Tomatoes in both; 250 g Bean sprouts; 3 tbsp Lime or lemon juice; 4-5 Baby corn, split lengthwise; 4-5 Mushrooms into slices or quarters; 4-5 tbsp Oil for frying; 8-10 tbsp Oyster sauce

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Vegetables in oyster sauce

		Fresh coriander leaves for garnish
		Little cabbage, finely cut
		A little sugar
1	large	Bouquet broccoli, cut in small florets
1		Yellow or red bell peppers into narrow boats
1	large	Carrot, cut into thin sticks
10-12		Sugar peas
1-2		Onions in narrow boats
2	tsp	Garlic, finely chopped
2		Tomatoes in both
250	g	Bean sprouts
3	tbsp	Lime or lemon juice
4-5		Baby corn, split lengthwise
4-5		Mushrooms into slices or quarters
4-5	tbsp	Oil for frying
8-10	tbsp	Oyster sauce

Instructions for Vegetables in oyster sauce

To prepare the Vegetables in oyster sauce recipe, please follow these instructions:

Heat the oil in a wok, add garlic and raise the prepared vegetables according to how fast they are. First onion and carrots and finally sugar peas and tomatoes. Bean sprouts are added just before serving. It is important that the vegetables are crisp when served. Use rich oyster sauce, flavor with sugar and lime or lemon juice. Decorate with coriander leaves and serve immediately with rice or noodles.

Vegetables in oyster sauce

Ingredients for Vegetables in oyster sauce

Instructions for Vegetables in oyster sauce

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