Ingredients
Scale
- 1 large broccoli, cut into florets
- 100 g sugar snap peas, trimmed
- 1 bunch bok choy
- ½ cup peas
- 4 stalks spring onions, sliced white and green parts separated
- 1 tbsp tamari soy sauce
- 2 tbsp oyster sauce
- 3 tbsp butter
- fish sauce
- 4 cloves garlic, minced
- 1 tsp grated ginger
- freshly ground black pepper
- oil
Instructions
- In a pot add water enough for boiling broccoli, bring to a boil then blanch broccoli florets for 90 seconds. Drain then rinse it with running cold water to stop the cooking process. Set broccoli aside
- In a wok add oil then sauté garlic, ginger and white parts of spring onions.
- Add the broccoli, bok choy, sugar snap peas, peas and green parts of the spring onions then stir fry for 2 minutes or until slightly wilted.
- Add the soy sauce, oyster sauce, butter and adjust the flavour with a bit of fish sauce. Stir fry for 2 minutes making sure butter is melted and sauce is evenly distributed.
- Remove from wok then serve.
This really is a green dish! Looks gorgeous, and I’ll bet the flavor is divine. Thanks!
★★★★★
I love the flavor of oyster sauce in vegetables, but have to try with butter…sounds delicious Raymund.
I hope you are having a great week 🙂
★★★★★
Such a nice and easy weeknight side or addition to some leftover chicken, pork, whatever! Love this!
★★★★★