Glazed Chinese greens with oyster sauce

Glazed Chinese greens with oyster sauce

By
From
Chinese Unchopped
Serves
2
Prep
5 mins
Cooking time
5 mins
Photographer
Martin Poole

The Chinese do not like to overcook or overpower their greens as they really are the balancing act to what could otherwise be a very meat-filled, seafood-heavy meal. Simply blanch your greens (whichever you choose) and follow the timings below to provide the perfect counter to a proper Chinese meal.

Ingredients

Quantity Ingredient
300-400g chinese greens, (pak choi, choi sum or chinese broccoli)
1/2 tablespoon vegetable oil
1 tablespoon oyster sauce

Method

  1. Wash the vegetables thoroughly and leave whole.
  2. Fill a large saucepan or wok with water and bring to a rapid boil.
  3. Add the vegetables to the pan and allow to boil for between 1–5 minutes until tender. Drain and place on a large serving plate. Using a pair of sharp scissors, cut the vegetables into bite-sized pieces (see Tip).
  4. 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.
Tags:
Chinese
School of Wok
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