Stir-Fried Seasonal Vegetables with Garlic and Oyster Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple and fresh Cantonese-style stir-fry that highlights the natural flavors of crisp seasonal vegetables with a savory oyster sauce finish. This chinese-inspired vegetarian ready in about 16 minutes blends halved lengthwise baby bok choy, trimmed snow peas, finely minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 3 Chinese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 300 g halved baby bok choy, 150 g trimmed snow peas, and 1 sliced carrot to the wok; stir-fry for 2 minutes until vegetables start to become tender but retain crunch.
  4. Step 4: Pour in 2 tbsp oyster sauce, 1 tbsp light soy sauce, and 3 tbsp water; toss to coat the vegetables evenly and cook for another 1-2 minutes until the sauce thickens slightly and glazes the veggies.
  5. Step 5: Season with 1/8 tsp white pepper, give a final toss, then immediately transfer to a serving dish to preserve texture.

Frequently asked questions

How long does Stir-Fried Seasonal Vegetables with Garlic and Oyster Sauce take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Seasonal Vegetables with Garlic and Oyster Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Seasonal Vegetables with Garlic and Oyster Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Seasonal Vegetables with Garlic and Oyster Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Seasonal Vegetables with Garlic and Oyster Sauce?

Chinese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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