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Glazed Chinese Greens with Oyster Sauce

Prep: 5

Cook: 5

Super simple yet flavourful recipe

  • 300–400g Chinese greens (pak choi, choi sum or Chinese broccoli)

  • ½ tablespoon vegetable oil

  • 1 tablespoon oyster sauce

Preparation

Wash the vegetables thoroughly and leave whole.

Cooking

Fill a large saucepan or wok with water and bring to a rapid boil.

Add the vegetables to the pan and allow to boil for between 1–5 minutes until tender (see page 142 for specific vegetable cooking times). Drain and place on a large serving plate. Using a pair of sharp scissors, cut the vegetables into bite-sized pieces (see Tip).

Heat the vegetable oil in a small saucepan or wok until smoking-hot, then remove from the heat and pour over the top of the greens. Serve piping-hot with the oyster sauce on the side. TIP: To add a bit of style to the presentation of this simple dish, I like to use a trick that is used in Chinese restaurants; line up your whole-cooked vegetables neatly on a plate, then run a pair of scissors through them and cut into bite-sized chunks, trying to keep the vegetables aligned so that they still look whole. This makes the dish a bit more interesting visually as well as making it easier to eat. SWAPSIES: Instead of using water, try boiling the vegetables in chicken or vegetable stock to add a little extra flavour.

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  • 300–400g Chinese greens (pak choi, choi sum or Chinese broccoli)

  • ½ tablespoon vegetable oil

  • 1 tablespoon oyster sauce


Preparation

Wash the vegetables thoroughly and leave whole.

Cooking

Fill a large saucepan or wok with water and bring to a rapid boil.

Add the vegetables to the pan and allow to boil for between 1–5 minutes until tender (see page 142 for specific vegetable cooking times). Drain and place on a large serving plate. Using a pair of sharp scissors, cut the vegetables into bite-sized pieces (see Tip).

Heat the vegetable oil in a small saucepan or wok until smoking-hot, then remove from the heat and pour over the top of the greens. Serve piping-hot with the oyster sauce on the side. TIP: To add a bit of style to the presentation of this simple dish, I like to use a trick that is used in Chinese restaurants; line up your whole-cooked vegetables neatly on a plate, then run a pair of scissors through them and cut into bite-sized chunks, trying to keep the vegetables aligned so that they still look whole. This makes the dish a bit more interesting visually as well as making it easier to eat. SWAPSIES: Instead of using water, try boiling the vegetables in chicken or vegetable stock to add a little extra flavour.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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