Whip up this broccoli and carrot stir-fry recipe as a side dish in minutes.
This is a quick, weeknight side dish that can be added to any meal for a punch of flavour.
Steamed broccoli and carrots can be boring and lifeless, but adding a touch of oyster sauce adds a bit of oomph and wow to any meal.
(Makes 4 servings)
1 tablespoon canola oil
1 clove garlic, finely chopped
1 head broccoli, cut into small bit size florets
1 carrot, julienned into thin strips the same length as the broccoli
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1/4 cup water
pinch chili pepper flakes, or red chili pepper, chopped (optional)
1 stalk green onion, both white and green part chopped (optional)
Using a wok, or heavy based pan, on medium heat, add the canola oil. Once the oil is warm, add the garlic and cook until slightly golden. Careful not to burn the garlic.
Add in broccoli and carrot, sprinkle salt, and add oyster sauce and water. Toss the broccoli and carrot several times to coat the vegetables. Sprinkle in a pinch of chili flakes, or add the chili peppers if using. Cover with a lid for 3 to 4 minutes to soften the vegetables, but careful not to overcook. The vegetables should still be slightly crunchy.
Remove lid and toss again. The oyster sauce will have caramelized slightly. Remove from the heat and transfer to a serving dish. Garnish with chopped green onion (optional).
Nutritional Information Per Serving:
total calories = 55.5 | total fat = 3.72g | saturated fat = 0.29g | cholesterol = 0mg | sodium = 148.75mg | net carbohydrates = 3.53g | dietary fibre = 1.6g | sugars = 1.48g | protein = 1.49g