Name: Green vegetables with oyster sauce and egg noodles
Cuisine: China
Ingredients: 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; about 4 tablespoons vegetable or chicken stock; 1 teaspoon caster sugar; 500 g/1 lb 2 oz green vegetables, such as chopped purple sprouting broccoli, asparagus, baby spinach leaves, etc.; 3 tablespoons vegetable oil; 3 tablespoons oyster sauce; sea salt, to taste; 800 g/1 lb 12 oz egg noodles; 1 teaspoon sesame oil

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz green vegetables, such as chopped purple sprouting broccoli, asparagus

Method

Bring a large pan of salted water to the boil, add the vegetables and boil until just cooked, then drain and put to one side.
Add the stock, vegetable oil, oyster sauce, sesame oil, sugar and salt to the pan and bring to the boil, then add the vegetables. Stir in the cornflour mixture and cook, stirring, until the mixture has thickened.
Cook the noodl

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Green vegetables with oyster sauce and egg noodles

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of