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

A seasoning mix of soy sauce, oyster sauce, lime juice, garlic, ginger, and fresh basil brings a taste of Thailand to this winning combination.

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

[quicklook-recipe prep_time=”20 min” cook_time=”6 min” serves=”8″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”Under 30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In small bowl, stir together soy sauce, oyster sauce, lime juice, and sugar.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In large nonstick skillet or wok over medium-high heat, heat oil. Add garlic and chiles. Stir-fry 30 seconds. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]


[nutrition-info calories=”78″ calories_fat=”” fat=”4g” sat_fat=”0g” choles=”0g” sodium=”128mg” carbs=”9g” sugars=”” protein=”3g” fiber=”4g”]


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Originally Published in Reader's Digest