Stir-Fried Greens with Oyster Sauce
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
collard greens
|
* |
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
chopped |
|
| Seasonings | |||
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
bean paste
|
* |
| 2 | tablespoons |
vegetarian oyster sauce
|
*
|
| 1 | tablespoon |
cornstarch
dissolved in 1/4 cup water |
|
| Garnish | |||
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
collard greens
|
* |
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
chopped |
|
| Seasonings | |||
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
bean paste
|
* |
| 3E+1 | ml |
vegetarian oyster sauce
|
*
|
| 15 | ml |
cornstarch
dissolved in 1/4 cup water |
|
| Garnish | |||
| 15 | ml |
cilantro
chopped |
|
Directions
Wash the vegetables.
Cut leafy greens into 2 inch lengths.
Heat the wok in oil over high heat and add the garlic.
Stir-fry until it is light brown, then add the greens and seasonings.
Stir-fry for 3 to 5 minutes more.
Transfer to a serving dish, sprinkle with the cilantro and serve hot.
VARIATION: In place of the collards, use mustard greens, bok choy or broccoli.
