Stir-fried greens with oyster sauce

Stir-fried greens with oyster sauce

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(10 ratings)

Ready in around 10 minutes


Serves 3
A great side dish for a DIY Chinese take-away, or an filling quick meal.

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 100g vermicelli rice noodle
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3 tbsp oyster sauce
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 chopped spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 chopped garlic cloves
  • 1 deseeded and chopped red chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 100g thinly sliced shiitake or chestnut mushrooms
  • 200g broccoli florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 roughly chopped heads of pak choi
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…


  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.

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Comments, questions and tips

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28th Jul, 2017
Something missing.. maybe I'll add more of the sauce ingredients. I do like a bit of BAM! However this lacked any sort of distinctive Chinese taste. We have vast stores of rice for some reason so I didn't use the noodles. I added red pepper and green beans instead of the pak choi. Maybe I'll add ginger next time. I'll certainly give it another try. The missus liked it (she'll eat anything that casts a shadow!), but I have higher standards!
19th Nov, 2014
very tasty and quick. added ginger and egg.
Suffolk Primrose
14th Sep, 2014
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.
30th Mar, 2010
Dissapointing found it very bland
25th May, 2009
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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