Stir-fried greens with oyster sauce
A great side dish for a DIY Chinese take-away, or an filling quick meal.
Difficulty and servings
Serves 3
Preparation and cooking times
Ready in around 10 minutes
- Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
- 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.
- 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.
- 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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http://www.bbcgoodfood.com/recipes/2274/
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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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Difficulty and servings
Serves 3
Preparation and cooking times
Ready in around 10 minutes
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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05 July 2008
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25 May 2009
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30 March 2010
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