Thai Mixed Vegetables in Oyster Sauce Ingredients: 6 leaves Chinese cabbage 2 large carrots 200 g green F 3 cloves garlic, chopped 125 g bean sprouts 2 tablespoons Lee Kum Kee Premium oyster sauce 1 tablespoon water 1 teaspoon brown sugar or ½ teaspoon MSG 1/2 teaspoon MSG salt to taste Instructions: Stir fry everything for 3 minutes, saving the oyster sauce and the bean sprouts for last (12 minutes only). BACK