Subject: Stir-Fried Vegetables in Oyster Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 08 2000 - 12:50:49 EST
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F O O D F U N N Y
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Here's a good one from long-time reader and frequent contributor
Butterfly Parvonae, which she says she found on the internet:
An acquaintance of mine who is a physician told this story about her
then-four-year-old daughter. On the way to pre-school, the doctor had
left her stethoscope on the car seat, and her little girl picked it up
and began playing with it. "Be still, my heart" thought my friend,
"my daughter wants to follow in my footsteps!"
Then the child spoke into the instrument: "Welcome to McDonald's. May
I take your order?"
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T O D A Y ' S R E C I P E
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This recipe calls for Asian greens, but you may substitute regular
broccoli, spinach, turnip greens, or whatever green vegetable is good
and fresh in your market.
Stir-Fried Vegetables in Oyster Sauce
4 Tbs (60 ml) vegetable oil
2 cloves garlic, finely chopped
1 lb (450 g) mixed Asian greens, such as Chinese
broccoli, bok choy, or Napa cabbage, roughly chopped
in 2-inch (5 cm) pieces
1 medium carrot, thinly sliced
3 oz (75 g) snow peas (mange-touts), trimmed
1/2 cup (125 ml) water
2 Tbs (30 ml) oyster sauce*
1 tsp (5 ml) soy sauce
1 tsp (5 ml) cornstarch (cornflour) dissolved in 2 Tbs
(30 ml) cold water
1 red bell pepper, seeded and thinly sliced
Chopped cilantro (coriander)
*Available in finer supermarkets and Asian specialty shops.
Heat the oil in a wok or large skillet over high heat until very hot
and almost smoking. Add the garlic and stir for 30 seconds. Add the
greens, carrot, snow peas, and water and stir for 2 minutes. Add the
oyster sauce, soy sauce, and cornstarch mixture and stir for 2
minutes. Transfer to a serving dish and garnish with the sliced red
bell pepper and cilantro. Serves 4 to 6.
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