Stir-fried greens with oyster sauce

Stir-fried greens with oyster sauce

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(7 ratings)

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Cooking time

Ready in around 10 minutes

Skill level

Easy

Servings

Serves 3

A great side dish for a DIY Chinese take-away, or an filling quick meal.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 100g vermicelli rice noodles
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 3 tbsp oyster sauce
  • 2 tbsp sunflower oil
  • 4 chopped spring onions
  • 3 chopped garlic cloves
  • 1 deseeded and chopped red chilli
  • 100g thinly sliced shiitake or chestnut mushrooms
  • 200g broccoli florets
  • 2 roughly chopped heads of pak choi

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Method

  1. Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
  2. Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
  3. Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
  4. Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.

Recipe from Good Food magazine, July 2004

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Comments

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ipopdolly's picture
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very tasty and quick. added ginger and egg.

Suffolk Primrose's picture
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Yum. Great flavours. Can do with Gunpowder Chicken for whole meal. Personally I would add more veg, and/ or do without noodles altogether. Mushrooms bit lost - next time I'll add soy beans.

georgiehoff's picture
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Dissapointing found it very bland

annemiek's picture
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Yum! I usually don't use rice noodles in this dish. Just veggies. Sometimes I add some grated ginger. Or serve it as part of a chinese buffet-style dinner. Great flavours!

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