Vegetable With Oyster Sauce

Ingredients:

• 1 tablespoon salt-reduced soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 2 small red chillies, seeded and thinly sliced
• 3 spring onions, thinly sliced

• 1 medium red capsicum, seeded and cut into small pieces
• 125g snow peas
• 1 Japanese eggplant, cut into small cubes
• 125g mushrooms, stems removed and caps cut into wedges
• 1 tablespoon finely grated peeled fresh ginger
• 3 small heads baby bok choy, thinly sliced
• ½ cup loosely packed torn basil leaves

Method:

1. Combine soy sauce, oyster sauce, lime juice and sugar in a small bowl.
2. Heat oil in a large non-stick frying pan over medium heat. Add garlic and chilli and stir-fry 30 seconds. Increase the heat and add the spring onion, capsicum, snow peas, eggplant, mushroom and ginger and stir-fry 2 minutes. Add bok choy and stir-fry until wilted, about 1 minute. Add soy mixture and stir-fry until all the vegetables are tender-crisp, about 1 minute. Stir in basil and serve at once.