Stir Fried Green Vegetables in Oyster Sauce and Butter
Stir Fried Green Vegetables in Oyster Sauce and Butter as the name suggest is a dish made of mixed greens like broccoli, sugar snap peas, bok choy, peas and spring onions. This dish perhaps is the greenest dish I ever made, almost all of the elements here are green apart from the sauces but don’t be fooled by its looks, it might look like a dietician’s recommendation but this dish is filling and really tasty, the mix if butter and Asian sauces is just a match made in heaven.
- 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
- 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.