Stir-fried greens with oyster sauce
- Good Food team
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Serves 3
Easy
Total time: 10 mins
Ready in around 10 minutes
A star rating of 4.3 out of 5.12 ratingsRate
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A great side dish for a DIY Chinese take-away, or an filling quick meal.
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Ingredients
Nutrition
Units:
MetricUS
-
100g vermicelli rice noodle
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1 tbsp soy sauce
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1 tsp fish sauce
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3 tbsp oyster sauce
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2 tbsp sunflower oil
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4 chopped spring onions
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3 chopped garlic cloves
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1 deseeded and chopped red chilli
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100g thinly sliced shiitake or chestnut mushrooms
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200g broccoli
florets
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2 roughly chopped heads of pak choi
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
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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.
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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.
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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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A star rating of 4.3 out of 5.12 ratings
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