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Vegetable Stir-Fry with Oyster Sauce

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Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 2
Author: Juri Austin
Enjoy this quick and easy vegetable stir-fry with cabbage, mushrooms, and bell peppers — a perfect side dish for a busy weeknight. The rich oyster sauce adds an instant boost of flavor!
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Cabbage stir fry served in a bowl.

Equipment

  • Medium frying pan

Ingredients
  

  • ⅛ head Cabbage
  • 1 Bell Pepper
  • 1 Eringi Mushroom
  • 1 slice Aburaage
  • ½ Tbsp Sesame Oil, adjust as needed
  • 1½ Tbsp Oyster Sauce
  • 1 Tbsp Water

Instructions
 

  1. Prep the Ingredients: Cut the cabbage, bell pepper, eringi mushroom, and aburaage into thick, uniform strips.
  2. Stir-Fry the Ingredients: Heat the sesame oil in a frying pan over medium heat. Add the bell pepper and stir-fry for about 1 minute. Then add the mushroom, aburaage, and cabbage. Cook until the ingredients are tender.
  3. Add the Sauce: Pour in the oyster sauce and water. Toss everything together until well-coated and heated through.
  4. Serve: Transfer to a serving plate and enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Vegetables: Feel free to substitute any vegetables you have on hand (See the variations above for ideas).
  • Oyster Sauce: For a plant-based option, use mushroom-based oyster sauce or a mix of soy sauce and a touch of sugar.
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Nutrition

Serving: 1servingCalories: 103kcalCarbohydrates: 9gProtein: 5g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: vegetable stir fry

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