Nutrient-Rich Vegetable Stir-Fry with Mayonnaise and Oyster Sauce
Brussels Sprouts Delight: Quick & Savory Stir-Fry with Mayonnaise and Oyster Sauce
You’ll likely find plenty of Brussels sprouts at the market these days. They are known as healthy vegetables, boasting a sweeter flavor than regular cabbage and richer nutritional content. To enjoy them, you can trim any discolored outer leaves, blanch them briefly in boiling water, or even eat them raw in salads. This recipe features Brussels sprouts as the star, complemented by broccoli and imitation crab meat for a delightful stir-fry. The savory combination of mayonnaise and oyster sauce, enhanced with a hint of butter, makes this dish a crowd-pleaser for all ages. It’s perfect as a side dish for rice or as a simple appetizer. Let’s get started on this special vegetable stir-fry!
Main Ingredients- 1 head Broccoli
- 150g Brussels sprouts
- 100g Flower-shaped imitation crab sticks
- 5 cloves Garlic
- 2 Peperoncino (or dried chili peppers)
- 1 Tbsp Butter
- A little Olive oil
- A pinch of Salt
Sauce- 1 Tbsp Mayonnaise
- 1 Tbsp Oyster sauce
- 1/2 tsp Sugar
- 1 tsp Doubanjiang (Spicy Broad Bean Paste)
- 1 Tbsp Mayonnaise
- 1 Tbsp Oyster sauce
- 1/2 tsp Sugar
- 1 tsp Doubanjiang (Spicy Broad Bean Paste)
Cooking Instructions
Step 1
First, prepare the Brussels sprouts, broccoli, and flower-shaped imitation crab sticks for the dish. For the Brussels sprouts, remove any wilted outer leaves and wash them thoroughly.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Once the water is boiling, add the prepared broccoli and blanch for about 1 minute. It’s important not to overcook it, just enough to retain its vibrant green color.
Step 3
After blanching, quickly rinse the broccoli under cold water to stop the cooking process and then drain it thoroughly in a colander. Residual moisture can lead to a bitter taste when stir-frying, so ensure it’s well-drained.
Step 4
Thinly slice the garlic to add a fragrant aroma, and include two peperoncino for a touch of heat (dried chili peppers can also be used). In a small bowl, combine 1 Tbsp mayonnaise, 1 Tbsp oyster sauce, 1/2 tsp sugar, and 1 tsp doubanjiang, mixing well to create the sauce. Pre-mixing the sauce allows for quick assembly at the end of the cooking process.
Step 5
Heat a pan over medium heat and add 1 Tbsp of butter along with a little olive oil. Butter can burn easily over high heat, so make sure to maintain a medium flame until the butter has melted. The rich flavor of the butter will infuse beautifully into the vegetables.
Step 6
Once the butter has melted, add the sliced garlic and peperoncino. Stir-fry them gently over medium heat, being careful not to burn the garlic. The garlic should become golden brown and release a delicious aroma.
Step 7
Once the fragrant garlic oil is ready, add the Brussels sprouts to the pan and stir-fry over high heat for a short time. The key is to maintain their crisp texture.
Step 8
As the Brussels sprouts begin to cook slightly, add the drained blanched broccoli and the torn or cut imitation crab sticks. Stir-fry gently for about 1 minute, just enough to combine everything. This brief cooking time helps the ingredients meld together.
Step 9
Now, pour the pre-mixed sauce (mayonnaise, doubanjiang, and oyster sauce) into the pan. Turn the heat to high and quickly toss everything together until the sauce evenly coats all the ingredients. Stir-fry for approximately another 30 seconds until the sauce is well incorporated.
Step 10
Finishing the stir-fry over high heat gives the dish a glossy sheen. The natural sweetness of the vegetables combined with the savory sauce makes this a wonderfully satisfying dish that’s perfect with a bowl of rice.
Step 11
As a tip, while I used whole Brussels sprouts for presentation, I recommend cutting them in half for easier eating. This abundant vegetable stir-fry, made with nutritious Brussels sprouts, will make for a truly delicious and filling meal! Enjoy. ^^
