One-Minute Vegetable Stir-Fry Recipe

SARSAYA® Oyster Sauce


  • 1 Tbsp. (12ml) Cooking oil, palm
  • 1 cup (123g) Carrots, small diced
  • 1 cup (128g) Chayote, small diced
  • 1/2 cup (58g) Red and green bell pepper, small diced
  • 1 can (198g) Whole champignon mushrooms, quartered
  • 1 can (250g) Whole corn, kernel
  • 1 tsp. (5ml) Sesame oil
  • 2 tsps. (8ml) Soy sauce
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1 1/2 cups (100g) Iceburg lettuce, leaves separated


  1. STIR-FRY. In a hot pan, heat cooking oil then stir-fry carrots, chayote, red and green bell peppers, mushrooms, and corn kernels until al dente.
  2. SEASON. Add SARSAYA® Oyster Sauce and sesame oil and mix well.
  3. SERVE. Wrap a spoonful of stir-fried vegetables (approx. 1 cup) on a bed of lettuce. Serve and enjoy.

Cooking Tips

Make sure to stir-fry until al dente to bring out the delicious flavors of the dish. You may substitute iceberg lettuce with romaine lettuce.

  Cooking Time: 1 minutes   Preparation: 15 minutes   Servings: 5   Serving size: 1 pc (20g) lettuce & 3/4 cup (136g) Vegetable Stir Fry

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
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Good to Know Nutrition Facts

With stir-frying, vegetables are cooked rapidly, allowing it to retain not only its vibrant colors but its nutrients. This quick vegetable dish is loaded with fiber and phytochemicals and a good source of vitamin C and beta carotene.