Stir-Fried Vegetables with Oyster Sauce
A simple and healthy vegetarian stir-fry featuring crisp asparagus lettuce, tender yam, and wood ear mushrooms glazed in savory oyster sauce.
Story
This dish, known as 'Su San Yang,' is a staple in many Chinese households for its balance of textures and vibrant colors. The key to the best flavor is blanching the yam and lettuce briefly to maintain their crunch before tossing them in the wok.
Ingredients
Asparagus lettuce (Celtuce)
1 medium stalk
Chinese yam
1 medium piece
Dried wood ear mushrooms
5 pieces
Garlic
2 cloves, minced
Oyster sauce
2 tbsp
Salt
1 tsp
Instructions
1
Prep the Produce
Peel the asparagus lettuce and Chinese yam. Slice both into even, bite-sized pieces. Soak the wood ear mushrooms in warm water until they expand, then clean them thoroughly and tear into smaller clusters if large.
2
Prevent Oxidation
Place the sliced yam into a bowl of cold water mixed with a pinch of salt. Let it soak until you are ready to cook; this keeps the yam white and crisp.
3
Stir-Fry Aromatics
Heat a wok or skillet over high heat with a splash of oil. Add the minced garlic and stir-fry for a few seconds until fragrant, taking care not to burn it.
4
Cook Vegetables
Toss the wood ear mushrooms, drained yam, and lettuce slices into the wok. Stir-fry vigorously for 2-3 minutes until the vegetables are tender but still retain a slight crunch.
5
Season and Serve
Pour in the oyster sauce and toss everything together to coat evenly. Add salt to taste if needed. Serve immediately while hot.
