Scamander Garlic Oyster Sauce Stir-Fry
Aeroveg Scamander stir-fried at high heat with sliced garlic and a glossy oyster sauce. Three ingredients, 15 minutes, endlessly satisfying.
This is the stir-fry that proves simplicity wins. Three ingredients — Aeroveg Scamander, garlic, and a good oyster sauce — and fifteen minutes between you and the most satisfying plate of greens you’ve eaten. The secret is a searingly hot wok and the confidence to leave the leaves alone long enough to get that wok breath char on the edges.
Method
- Mix the sauce. In a small bowl, stir together oyster sauce, soy sauce, sesame oil, sugar, and water. Set aside.
- Get the wok hot. Heat a wok over the highest heat for 2 full minutes. It should be smoking. Add oil and swirl to coat.
- Fry the garlic. Add sliced garlic and toss for 20–30 seconds until golden at the edges. Watch carefully — it burns fast.
- Add the Scamander. Add greens all at once. Toss vigorously for 1 minute, pressing the leaves against the hot wok surface. You want some char on the leaf edges — that’s the wok breath that makes this dish.
- Add the sauce. Pour sauce around the edge of the wok (not directly on the leaves). Toss everything together for 30 seconds until the leaves are glossy and just wilted but still have structure.
- Plate immediately. Transfer to a plate and serve at once with steamed jasmine rice. Do not let it sit — the residual heat will over-cook the greens.
Aeroveg tip: The wok must be smoking before anything goes in. A hot wok means fast cooking, which means the Scamander keeps its colour, bite, and that distinctive char that makes this stir-fry addictive.