Three ingredients for the easiest, best, foolproof Asian-style vegetable stir fry recipe.
I cook vegetables on a daily basis. I have to have veggies in my meals. In my past life, I must have been a… veggie-eating animal. For some reason a whole series of cat memes flashed through my head when I was trying to think of a herbivore. Rabbit? Sure.
Anyway, vegetable stir fries are my main go-tos. Easy, quick and foolproof. Oh, and you need just three ingredients: oyster sauce, fish sauce and garlic. Oyster sauce and fish sauce, when sauteed together develops into this delicious, umami flavour and adds lots of fragrance to an otherwise boring dish. I make this all the time, that I can almost close my eyes making this.
Secret: sometimes in a fit of laziness, I’ve added garlic, oyster sauce and fish sauce to the pan at one go… while the oil is not even hot yet. Once I hear some sizzling and that delicious umami smell waft from the pan, I toss in my veggies. You didn’t hear it from me 😀
Types of Veggies
Lots of vegetables go great with this, but leafy vegetables that take very little time from pan-to-plate would be the best option. Bok Choy, Chye Sim, Lettuce, Cabbage, Spinach, Watercress… you get it.
The Only Asian Vegetable Stir Fry Recipe You NeedCourse: Eats, Recipes
100g of Vegetable of Choice
1 tbsp Oyster Sauce
1 tsp Fish Sauce
1 clove Garlic, chopped
Oil for frying
- Heat oil in a pan before adding garlic.
- Once fragrant, add oyster sauce and fish sauce. Saute till fragrant.
- Toss in vegetables. Stir fry until vegetables are cooked or slightly wilted.