| Directions |
1. |
Cut the asparagus, carrot, and zucchini into 4" long sticks. |
2. |
Bring the water to a boil and quickly blanch the vegetables for approximately 30 seconds. |
3. |
Take out the vegetables from the boiling water and arrange the vegetables on a plate. |
4. |
In a small bowl, mix the Pichaya Oyster Sauce, Pichaya Sesame Oil, and black pepper together. |
5. |
Pour the seasoned oyster sauce over the vegetables and serve. |
| Optional : |
Other seasonal vegetables can be used instead. For more flavor, add in an extra tablespoon full of Pichaya Oyster Sauce and one tbsp of water. |
Serve : |
2 - 3 |
