Learn . Laugh . Eat

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.


  • 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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