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3-Kind Vegetable Stir-Fry in Oyster Sauce

A lot of parents find it difficult to make their children eat vegetables, but when I was a little kid I never gave my parents a hard time because I would always eat and finish my vegetables. Until today, I am still a veggie lover (but not a vegetarian). I would always like to have dishes with vegetables on it when dining out or make sure to incorporate vegetable servings in our weekly menu plan.

Two nights ago I prepared a dish that’s delicious and very simple to make, which involved vegetables and oyster sauce. I call it 3-Kind Vegetable Stir-Fry in Oyster Sauce. As the title suggests, I only used three types of vegetables namely: carrots, snow peas and white cabbage. Other types of vegetables can also be used like cauliflower, broccoli, zucchini, bell peppers, etc. But, I stick to the three previously mentioned as I’d like to have a quickly prepared meal and within budget.

Stir-fry vegetable is always present in any Chinese restaurant menu but I cannot tell if it is solely a Chinese creation because I’ve seen the same dish exists in Thai cuisine. There is also a similar dish popular in Filipino cooking, which we adopted from Chinese, called chop suey.

Here’s the recipe for my 3-Kind Vegetable Stir-Fry in Oyster Sauce. You will like this because it is light and, as I mentioned, very simple to prepare.

2 medium-sized carrots, sliced crosswise
100 grams snow peas (remove tips)
½ head cabbage, roughly sliced
½ cup oyster sauce
1 medium-sized onion, sliced
3 cloves garlic, minced
Spring onions (optional)
¼ cup water (optional)
Vegetable oil

Cooking Instructions:
1. Heat oil in a wok. Sauté garlic and onion.
2. Add carrots and sauté for about 2 minutes.
3. Add oyster sauce and then follow with snow peas and cabbage. Add water if you desire. Add spring onions (optional). Stir constantly until all vegetables are cooked (bright in color). Do not over cook vegetables to maintain crispness.

Preparation and cooking time: 20-25 minutes
Serving size: 2-3 persons

Useful Info:
1. Stir-fry meals are best done using a wok over a high heat.
2. Constant stirring will allow equal distribution of the heat to vegetables and prevent over cooking.


  1. hmmm hidden talent mo pala ang mag luto.. hmmm again! at sosyal ang blog ha.. pwede paki tagalog.. some kinda dinudugo ang ilong ko e.. hehehe! professional na professional ang pagkakagawa ng blog.. idol! keep it up! ---beng, ay anonymous pala..hehe

  2. hehehe beng. Salamat sa pagbisita dito. wala kasi akong talent sa singing, dancing at acting kaya eto na lang pagluluto. may avid fan naman ako… si boq! hehehe

  3. Hello Ding!
    Very timing itong blog mo para sa catering service ko ahihihi! May nag order kasi sa akin ng chop suey pero next month pa yun so I was thinking na itry itong veggie stir fry in oyster sauce, parang masarap e, malapot pati ang sabaw. I have read some of your recipe blogs na, although hindi ko pa natatry lutuin yung mga recipes mo but I think they're delicious and nutritious too. Well, I never thought na you'll end up like that, I mean kilala naman kita when we were in Bangkok ahihihii.

    Extremely busy pa ako these days kasi peak season ng mga farmers dito but I'll let you know pag nakapagluto na ako ng mga recipes mo. Keep it up Ding!

    Missing yah!


    P.S. Ndi ko kasi alam kung ano ilalagay sa "comment as" kaya anonymous na lang hahahahha, mas madali e hahahhahaha! ewan ko kung ano ilalagay sa URL e hahahahahhaha

  4. hi ding! tnx for dropping by. natawa naman ako sa comment mo may ps pa. it's as if you are just emailing me hehehe.

    sure u can try this vegetable stir-fry masarap sya and easy to prepare. it doesn't take much time to cook. pero syempre since you will be preparing a large quantity medyo mas mahaba ang proseso compared to my version. also, you can use different kinds of vegetables or whatever is available in your area. just send me a buzz pag nagawa mo na or if you need help or more info. okie? regards!



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