Happy hump day!
If you’re at a loss of what to prepare for lunch today, I’m sharing with you one of the easiest and delicious vegetable dish I know how to make (there are not many of them, by the way).
I find that one of the easiest way to add flavor to dishes, especially Southeast Asian style dishes, is adding oyster sauce (I used Mama Sita’s, where I got this recipe). I add this to almost all dishes, like pancit canton, chop suey, adobong squid. But my most favorite (quickest and easiest) dish using oyster sauce is stir-fry beans. Those who are purists though may cringe as oyster sauce is not a natural food seasoning. While oyster sauce was traditionally made from real oysters, bottled oyster sauce nowadays are commonly made using oyster extract, and seasoned with lots of sugar, salt, and MSG. Not very good, I must say — so use in moderation.
To make this dish healthier, omit the oyster sauce, and steam the vegetable
garlic (loads if you like)
ginger (loads, to add flavor)
baguio beans, or add other vegetables if you like
Saute the garlic and the ginger. I think the garlic-ginger combination is a winner. Saute the two until you can smell a fragrant aroma.
Add the beans (or other vegetables of your liking). Make sure you cut or slice the vegetables thinly. This is a stir-fry dish, and the vegetables should still be crispy when they get out of the pan. Add the oyster sauce.
Serve with freshly fried fish and a heap of steaming rice. 😀