Oyster Sauce/Dressing for Greens
"This is from the Donna Hay cookbook "Cooking from the Shelf". It's my favourite way to eat vegetables! Serve the sauce over steamed bok choy, gai larn, broccoli, green beans, whatever you want! You can substitute dry sherry if you don't have the rice wine."
- Ready In:
- 9mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 teaspoons sesame oil
- 2 tablespoons gingerroot, shredded
- 1⁄3 cup oyster sauce
- 2 tablespoons brown sugar
- 1⁄3 cup chinese rice wine
directions
- Place the sesame oil in a hot wok with the ginger and cook for 1 minute.
- Add the oyster sauce, sugar and rice wine (or sherry) and simmer until thick.
- Place the greens on serving plate and pour the sauce over.
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RECIPE SUBMITTED BY
I love the challenge of creating meals that satisfy my four categories: nutrition, taste, economy and ethics.
