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Stir-fried greens with oyster sauce

Stir-fried greens with oyster sauce

A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in around 10 minutes
  • Easy
  • Serves 3

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

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 100g vermicelli rice noodle
  • 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

Method

  • STEP 1

    Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.11 ratings
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