Oyster Sauce/Dressing for Greens

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Total Time
9mins
Prep 2 mins
Cook 7 mins

This is from the Donna Hay cookbook "Cooking from the Shelf". It's my favourite way to eat vegetables! Serve the sauce over steamed bok choy, gai larn, broccoli, green beans, whatever you want! You can substitute dry sherry if you don't have the rice wine.

Ingredients Nutrition

Directions

  1. Place the sesame oil in a hot wok with the ginger and cook for 1 minute.
  2. Add the oyster sauce, sugar and rice wine (or sherry) and simmer until thick.
  3. Place the greens on serving plate and pour the sauce over.