Asian Leafy Green Vegetables with Oyster Sauce
This Asian leafy green vegetables with oyster sauce recipe makes Cambodia’s cha spei preng kachong. Any leafy Asian greens or Chinese green vegetables can be used – choy sum, bok choy, baby bok choy, kai lan etc. There are variations of this classic vegetable side within China and right across Southeast Asia, but this is the Cambodian-Chinese take on this popular dish that might serve as one element of a feast or even as a main with rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Asian greens (choy sum, bok choy, baby bok choy, kai lan)
- 1/3 cup oyster sauce
- 3 tbsp garlic (crushed)
- 1 tbsp vegetable oil
- 60 ml chicken or vegetable stock
- 1 tbsp fish sauce
- pepper to taste
- 1/2 tbsp sesame oil
- 1 tsp dried cabbage powder (optional)
- 2 tablespoons chopped garlic (fried)
- 1 fresh long chilli (julienned)
Instructions
- 1
Blanch the Asian greens in seasoned boiling water for 30 seconds and add to a bowl with ice water. Remove after 2 minutes and dry off.
- 2
In a wok over high heat, sauté the garlic in the oil, quickly add the blanched greens and stock and stir-fry until the greens have wilted a little. Add the oyster sauce, fish sauce and pepper. Finish with the sesame oil.
- 3
Serve on a large plate with the sauce and sprinkle over the cabbage powder (if using).
- 4
Garnish with the fried garlic and chilli.