STRAIGHT FROM THE SAUCE

Oyster sauce originated in 1888 when a chap by the name of Lee Kum Sheung accidentally overcooked his oyster soup, leaving him with a thick and salty sauce that we now use to season a huge range of Asian dishes.

This recipe for vegetable stir-fry is superquick and tasty, using gluten-free

Lee Kum Kee Panda Brand Oyster Sauce. With a whopping 500g of veges, it’s an easy way to boost your five-a-day intake. Available from leading supermarkets nationwide, from RRP $3.59. STIR-FRY MIXED VEGETABLES WITH

PANDA OYSTER SAUCE

500g mixed seasonal

vegetables

3 tbsp Panda Oyster Sauce

2 tbsp water

Sesame seeds

1 Stir-fry the vegetables in a pan or wok.

2 Add the Panda Oyster Sauce and stir through.

3 Add the water and cook for 3 minutes or until the sauce thickens.

4 Garnish with the sesame seeds and serve!