8 oz. (225g) Chinese greens, trim off stem end, baby bok choy and other Chinese green leafy vegetables
1 1/2 tablespoons oyster sauce, Lee Kum Kee brand preferred
3 tablespoons water
1/2 teaspoon sugar
3 dashes white pepper
Instructions
Prepare the Garlic Oil first by heating up your wok or skillet and stir-frying the minced garlic until it turns light brown. Remove it from heat immediately; the hot oil will continue to cook the minced garlic, turning it golden brown. Dish it out and set it aside.
Heat up a pot of water until it boils. Add 1/2 teaspoon oil to the water. Place the vegetables into the boiling water and blanch them quickly for about 20-30 seconds, adjusting the time based on the quantity being cooked.
As soon as they begin to wilt slightly, remove them from the water and drain off any excess water from the vegetables. Arrange them neatly on a plate.
In a sauce pan heat up the remaining cooking oil, and then add the oyster sauce, water, sugar, and white pepper.
As soon as the sauce heats, blends well, and slightly thickens, transfer and drench it over the blanched vegetables. Top the vegetables with the garlic oil and serve immediately.
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