Mixed Asian-Style Vegetables with Oyster Sauce, Garlic & Ginger

Side dishes that feature a wide variety of vegetables also feature a wide variety of essential nutrients and protective antioxidants.

Ingredients

• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons fresh-squeezed lime juice
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 serrano chiles or jalapeño chiles, seeded and thinly sliced diagonally
• 3 scallions, thinly sliced
• 1 red bell pepper, seeded and cut into 1/4-inch pieces
• 1/4 pound snow peas
• 1 Japanese eggplant, cut into 1/4-inch cubes
• 1/4 pound mushrooms, stems removed and caps cut into wedges
• 1 tablespoon finely chopped, peeled fresh ginger
• 3 small heads baby bok choy, cored and thinly sliced
• 1/2 cup loosely packed basil leaves, cut into thin shreds

How to make it  Under 30 minutes

• 1

  In small bowl, stir together soy sauce, oyster sauce, lime juice, and sugar.
• 2

  In large nonstick skillet or wok over medium-high heat, heat oil. Add garlic and chiles. Stir-fry 30 seconds.
• 3

  Add scallions, bell pepper, snow peas, eggplant, mushrooms, and ginger. Stir-fry 2 minutes. Add bok choy. Stir-fry until wilted, about 1 minute. Add soy sauce mixture. Stir-fry until all vegetables are crisp-tender, about 1 minute. Stir in basil and serve at once.