| Time | Servings | Difficulty |
|---|---|---|
| 00:25 | 2 | Easy |
Introduction
To share
This Chinese specialty of sautéed vegetables in oyster sauce is as quick as it is tasty. These are fragrant wok-sautéed vegetables that have just been blanched in boiling water. These vegetables are an accompaniment but also a complete dish with or without egg. There is crunch, fondant, tender but above all full of fragrance. Head to China for this gourmet and low-fat dish.
The extra thing:
- You can adapt the vegetables according to your desires: green beans, mini corn on the cob, broccoli etc.
Ingredients
| 1 handful of bean sprouts | |
| 0.5 Chinese cabbage | |
| 100 g snow peas | |
| 0.5 clove of garlic | |
| 2 tbsp oyster sauce | |
| 1 tbsp peanut oil | |
| 1 egg | |
| 1 carrot | |
| 10 g black mushrooms déshydratés |
Instructions
|
1
|
Rehydrate the black mushrooms in hot water for the time indicated on the package. To book.
Prepare the vegetables: cut the Chinese cabbage into thin slices, peel and julienne the carrot. |
|
2
|
Bring a large volume of water to a boil in a saucepan and blanch the vegetables for 2 to 3 minutes.
Drain then set aside. |
|
3
|
Peel and chop the garlic, set aside.
Break the egg into a bowl and beat it lightly into an omelet, set aside. |
|
4
|
Heat the wok over high heat with half the oil.
Pour in the chopped garlic and beaten egg, cook quickly. Remove from the heat and cut the omelet into thin slices. |
|
5
|
Pour the rest of the oil in the wok and bring to high heat, add the vegetables, the oyster sauce and the egg strips.
Mix and brown for 2 to 3 minutes. To serve. |
