Restaurant-Style Chinese Greens
Learn how to cook Chinese greens with oyster sauce at home! This easy recipe guides you through preparing Cantonese restaurant-style leafy Chinese greens vegetables, perfect as a side dish for your favorite Chinese meals.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic (minced )
- 1/2 tablespoon oil
- 1/2 teaspoon cooking oil
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
In a sauce pan heat up the remaining cooking oil, and then add the oyster sauce, water, sugar, and white pepper.
- 5
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.