One-Minute Vegetable Stir-Fry RATINGS: 5/5 (1)


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1 tablespoon cooking oil, palm
1 cup carrots, small diced
1 cup chayote, small diced
1/2 cup red and green bell pepper, small diced
1 can (115 grams) whole champignon mushrooms, quartered
1 can (250 grams) whole corn, kernel
2 teaspoon sesame oil
2 tablespoon soy sauce
1 pack (30 grams) SARSAYA® Oyster Sauce
1 medium size lettuce, iceberg


Nutrition Facts
Calories per Serving (kcal) 150
Carbohydrates (g) 9
Proteins (g) 3
Fat (g) 5

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.

Preparation and Cooking time: 1 minute


  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.

Makes 4-5 servings
Size per serving: 1 pc (25g) Lettuce & 1/2 cup (170g) Vegetable Stir Fry

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.

Product Used

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