Tenderstem® with Oyster Sauce, Garlic and Ginger
A wonderful, Asian-influenced meal that you can whip up midweek after a long day at the office. Gourmet in minutes!
10 minutes cooking
- 200g pack Tenderstem®
- Thumb-sized piece fresh ginger, finely sliced
- 3 cloves garlic, finely sliced
- Splash groundnut oil
- 4 tbsp oyster sauce
- 4 tbsp Kikkoman soy sauce
Boil or steam the Tenderstem® for about three minutes until tender.
Gently fry the ginger and garlic in the groundnut oil until softened.
Add the oyster and soy sauces and warm through.
Add the cooked Tenderstem® and toss to coat in the sauce.
Serve with basmati rice into which you have stirred a big handful of chopped fresh coriander leaf.