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Oriental Vegetable Stir-Fry

Another healthy Asian dish with blanched broccoli, mushrooms, tofu, and Mama Sita’s Oyster Sauce.

Tip: The right way to blanch vegetables is : (1) Immerse in boiling water, (2) Remove after 1 minute.

Cooking Time: 8 mins

Serves: 5-7

Main Ingredients: Tofu, Vegetables

Cooking Style: Stir-fried

Collection: Oyster Sauce

Difficulty: Intermediate


  1. Heat oil in a wok and sauté ginger. Add the garlic and sauté.
  2. Increase the heat, add mushrooms and sauté for another 3 minutes or until mushrooms are cooked.
  3. Add the broccoli, Mama Sita’s Oyster Sauce, stir-fry for another 30 seconds.
  4. Taste the sauce and add salt or soy sauce as needed.
  5. Add the dissolved cornstarch, lower the heat and simmer until sauce thickens.
  6. Add the tokwa and cook for another 30 seconds before serving.





3 tbsp

60 g

Mama Sita’s Oyster Sauce

2 tbsp

30 ml


2 slices

4 g

Ginger, crushed

1 tbsp

15 g

Garlic, crushed

1 pc

200 g

Broccoli, cut into pieces and blanched

8-10 pcs

120 g

Mushroom (shiitake or button), quartered

1 tbsp

15 g

Cornstarch, dissolved in ¼ cup (62.5 ml) water

1 cup

250 g

Soft tofu (tokwa), cut into ½” x ½ “ cubes

See Also:

Oyster Sauce
Cooking Style: Stir-fried