Ingredients with Measurements:
- 1 medium-sized oyong (chayote), peeled and sliced into thin strips
- 1 bunch of bok choy, washed and chopped
- 1 small onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of oyster sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Once the oil is hot, add the onion and garlic and sauté for 1-2 minutes until fragrant.
3. Add the oyong and bok choy to the wok and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Add the soy sauce, oyster sauce, salt, and pepper to the wok and stir-fry for an additional 1-2 minutes until the vegetables are coated in the sauce.
5. Remove from heat and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 90
- Fat: 5g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Oyong can be substituted with zucchini or cucumber.
- Bok choy can be substituted with other leafy greens such as spinach or kale.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced carrots or bell peppers for extra color and flavor.
- Add sliced mushrooms for an earthy taste.
- Add sliced chicken or tofu for protein.
Tips and tricks:
- Make sure to slice the oyong and bok choy into thin strips for even cooking.
- Stir-fry the vegetables quickly over high heat to retain their crispness.
- Adjust the seasoning to your liking by adding more or less soy sauce and oyster sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium-high heat until heated through.
Presentation ideas:
- Serve the stir-fry in a bowl with a side of steamed rice.
Garnishes:
- Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of egg drop soup or hot and sour soup.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the vegetables are too watery, drain them before adding the sauce.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Oyong and bok choy are commonly used in Asian cuisine and are known for their health benefits.
Flavor profiles:
- The stir-fry is savory, slightly sweet, and has a hint of umami from the soy sauce and oyster sauce.
Serving suggestions:
- Serve the stir-fry as a main dish or as a side dish to complement a larger meal.
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Region: Chinese