Restaurant-Style Chinese Greens
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4.6
90 reviews
Excellent
Restaurant-Style Chinese Greens
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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.
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Ingredients
Garlic Oil:
- 3 cloves garlic minced
- 1/2 tablespoon oil
Chinese Greens Stir-Fry:
- 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
- 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.
Notes
- You can substitute other easily available vegetables such as broccoli, cauliflower, and lettuce in this recipe. The end result will be equally tantalizing.
- Choose the freshest greens available in your market, such as the baby bok choy shown in my pictures.
- Garlic oil is a key ingredient in many of my Chinese recipes. It adds depth to simple dishes and infuses the veggies with a delicious garlicky flavor and aroma.
- Add a few drops of cooking oil (about 1/4 teaspoon) into the water before blanching the vegetables. This coats the vegetables, keeping them fresh and green, and prevents them from turning purple.
- Perfectly blanched and cooked vegetables should be somewhat crunchy, not limp and wilted. Avoid leaving them too long in the boiling water.
- Discard the water from the vegetables to prevent it from diluting the sauce. Excess water can make your vegetable dish watery.
Nutrition Information
Show Details
Serving
4people
Calories
16kcal
(1%)
Carbohydrates
3g
(1%)
Protein
0.3g
(1%)
Fat
1g
(2%)
Saturated Fat
0.05g
(0%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Trans Fat
0.003g
Sodium
187mg
(8%)
Potassium
18mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
90IU
(2%)
Vitamin C
2mg
(2%)
Calcium
11mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 16kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.3g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Sodium | 187mg | 8% |
| Potassium | 18mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
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