Stir-fried Vegetables with Oyster Sauce

Stir-fried Vegetables with Oyster Sauce recipe videos

Stir-fried Vegetables with Oyster Sauce is a classic Cantonese dish featuring a medley of fresh vegetables quickly cooked in a savory, umami-rich sauce. The typical ingredients include crisp vegetables like bok choy, broccoli, carrots, and mushrooms, all tossed in a glossy sauce made from oyster sauce, garlic, and sometimes a touch of soy or sesame oil. This dish is a staple in Chinese cuisine, particularly in Cantonese cooking, and is celebrated for its balance of textures and flavors.

🍽️ Nutrition at a glance

This dish is generally low in calories and fat, with a moderate amount of carbohydrates from the vegetables and a small boost of protein from the oyster sauce. It is a good source of dietary fiber, vitamins (like vitamin C, K, and A), and minerals such as potassium and iron, making it a nutritious side or light main course.

Nutrition breakdown

Calories	120 kcal
Protein	5 g
Carbs	15 g
Fat	4 g
Fiber	4 g
Sugar	6 g
Sodium	480 mg
Vitamin C	45 mg
Vitamin K	90 mcg
Vitamin A	300 mcg RAE
Potassium	350 mg
Iron	2 mg
Calcium	80 mg
Manganese	0.5 mg
Folate	60 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this dish embodies the Cantonese principle of 'wok hei'—the 'breath of the wok'—where high-heat stir-frying preserves the vegetables' crunch and infuses them with a smoky depth. Nutritionally, oyster sauce adds a unique umami flavor without excessive fat, and the quick cooking method helps retain more heat-sensitive vitamins compared to boiling or steaming.