Seafood and Vegetable Medley in Oyster Sauce

Seafood and Vegetable Medley in Oyster Sauce from Pinay In Texas Cooking Corner


  • 1 medium-sized upo (bottle gourd), peeled, seeds and spongy interior removed and cut into cubes
  • 1 small-sized onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 Knorr shrimp cube
  • 2 cups Napa cabbage, shredded (stalk and leaf part separated)
  • 8 pcs. squid balls, sliced
  • 1 medium-sized carrot, julienned 
  • 15 pcs. shrimps, peeled and deveined
  • 1 cup squid, skin and innards removed, washed and sliced into rings
  • 6 pcs. crab sticks, cut into 1 inch length and shredded
  • 6 Tbsp oyster sauce
  • 2 Tbsp olive oil
  • salt and pepper


1. In a saucepan over medium heat, saute garlic in olive oil until light brown. Add onions & shrimp cube. Saute until shrimp cube is melted.

2. Add upo and squid balls. Saute for about 2 minutes. Add 3 Tbsp oyster sauce. Mix well. Cover and simmer for about 3 minutes or until upo is almost cooked.

3. Add shrimps, squid, stalk part of napa cabbage and carrots. Season with salt and pepper to suit your taste. Stir until well combined. Simmer while stirring occasionally for about 3 minutes or until shrimps and squid are cooked.

4. Add crab sticks and leaf part of napa cabbage. Mix well with other ingredients. Add remaining oyster sauce. Simmer for another minute. 

5. Remove from heat. Serve with hot rice or as topping for freshly cooked Jiangxi vermicelli.