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Monday, August 17, 2009

Szechuan Vegetables

2 TB olive oil
1 TB grated fresh ginger
3 cloves garlic, minced
Any assortment of fresh vegetables
3 TB oyster sauce

1 TB water
1/4 tsp red pepper flakes

Saute the ginger and garlic in the olive oil over medium heat for just a couple of minutes in a large pan or wok. Add all the veggies and stirfry until softened. Mix the oyster sauce, water, and red pepper flakes and pour this sauce into the pan with the veggies. Stir to coat and serve!

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