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

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

Quick look

  • prep 20 min    cook 6 min
  • serves 8

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


  • 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.

Nutritional Information(per serving)

  • Calories: 78
  • Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 0g
  • Sodium: 128mg
  • Carbs: 9g
  • Protein: 3g
  • Fiber: 4g

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