Crunchy Asian greens and mushroom stir-fry

Ingredients

• 2 table spoons Oyster sauce
• 1 tablespoon Light soy sauce
• 1/2 wombok, roughly chopped
• 1 bunch Pak choy roughly chopped
• 3 large garlic cloves, minced
• 3 large Portobello mushrooms, sliced
• 2 tablespoon peanut oil
• (Optional serving options) rice, sliced avocado, kimchi and dried seaweed
• Fried onions

Method

1. Heat oil in wok until hot, add mushrooms and garlic, stir fry until brown.
2. Add in greens and stir-fry for few minutes until slightly wilted but still crunchy. Add in oyster and soy sauces and stir fry for another 2 minutes on high heat. Transfer to bowl and top with fried onions, serve while hot with rice, kimchi, dried seaweed and sliced avocado

Product used in recipe

• Lee Kum Kee - Panda Brand Oyster Sauce