This dish is my comfort food. I simply love the simplicity of this dish and I just can’t get enough of it. And if you can’t already tell, Chinese food is definitely my favorite. It is something I grew up eating and with me being a creature of habit; this is something I would constantly order whenever we dine out at any Chinese restaurant. At home, my mother would make this for us after she comes home from the market with a beautiful bouquet of fresh greens and I couldn’t be happier. Over time, I have tried to replicate this dish whenever I get the chance and so far, this is my favorite version.
I find that the key to perfecting this dish is to not overcook your greens. Your vegetables should still be crunchy while maintaining its vibrant green color. You know it’s overcooked when your vegetables are too soft, over wilt and turns in to a darker color.
You can pretty much use any type of Chinese greens such as bok choy, yu choy or kai lan (gai lan) which are all members of the Chinese mustard greens.
Now, let’s talk oyster sauce. Oyster sauce is commonly used in a lot of Chinese and other Asian cooking. It is made from oyster extract and it has a rich and thick texture. This sauce adds a lovely savory flavor to a lot of dishes. (you may want to refer to Wikipedia for better and clearer explanation on this subject)
Chinese Greens with Oyster Sauce
200gm of your favorite Chinese greens (I used Gai Lan)
Wash and clean your vegetable with cold water and then drain in a colander.
1 tablespoon canola oil
1 small shallot, slice thinly
1 small glove of garlic, chopped
2 tablespoon oyster sauce
1/2 tablespoon low sodium soy sauce
1 tablespoon water
1/2 teaspoon sugar
1 teaspoon Shao Xing cooking wine
1/4 teaspoon white pepper powder
Blanch the vegetable in the boiling water for 20 seconds, or once the leaves appear darker green in color. Drain on a strainer to remove any excess water. Then, arrange the vegetables on a serving dish.
Tip: Add in a couple drops of oil in the boiling water before adding the vegetable. This will keep the color of your vegetables looking nice and green.
Heat wok with canola oil on a medium high heat. Then add in the shallots and lightly fry it until it is nice a golden. Remove the shallots from the wok and set it on a plate lined with paper towel to remove any excess oil.
Now, add in the chopped garlic in the oiled wok, and then add in the oyster sauce, soy sauce, water and sugar, cooking wine and white pepper. Let the sauce mix and boil. Then, remove it from the heat and pour it over the cooked vegetables. Finish it with the fried shallots and serve immediately.
Note: I recommend using Lee Kum Kee brand for the oyster sauce.