Restaurant-Style Chinese Greens
User Reviews
4.6
Restaurant-Style Chinese Greens
Description
This recipe features Chinese greens such as baby bok choy blanched briefly in boiling water with oil to maintain their bright color and slight crunch. Separately, garlic is slowly cooked in oil until golden, creating a fragrant garlic oil that infuses the dish with depth.
The sauce combines oyster sauce, water, sugar, and white pepper, gently heated until thickened and poured over the drained vegetables. The garlic oil is drizzled on top just before serving, lending a warm, aromatic finish that enhances the greens without overpowering their fresh flavor and texture.
This dish pairs well with steamed rice and can accommodate substitutions like broccoli or cauliflower. Quick blanching ensures the vegetables retain crispness, while drainage prevents watery sauce, preserving a balanced texture and flavor in the served dish.
Adding a small amount of oil to the blanching water helps prevent discoloration and preserve vegetable quality.
Ingredients
Garlic Oil:
- 3 cloves garlic minced
- 1/2 tablespoon neutral cooking oil generic cooking oil
Chinese Greens Stir-Fry:
- 1/2 teaspoon neutral cooking oil generic 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
- Substitute broccoli, cauliflower, or lettuce if Chinese greens are unavailable; results will still be flavorful.
- Adding about 1/4 teaspoon cooking oil to blanching water keeps greens vibrant and prevents discoloration.
- Avoid overcooking the vegetables; they should be tender yet crisp, not wilted.
- Drain vegetables well after blanching to avoid diluting the sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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