Restaurant quality Asian greens
Cook’s Tips on Making Chinese Greens
Buy freshvegetables – select the freshest greens available in your market, such as the baby bok choy shown in my pictures.
Use garlic oil – I use a lot of garlic oil in my Chinese recipes. It adds a lot of depth to simple dishes and infuses the veggies with garlicky flavor and Use cooking oil wisely – Add a drop or two of cooking oil into the water before blanching the vegetables. The cooking oil coats the vegetables so they look fresh and green, not purple.
Discard excess water from the vegetables before plating/serving – Drain the water from the vegetables so it doesn’t dilute the sauce. Excess water in the vegetables will make your vegetable dish watery.
Your favorite Chinese greens, I used 6 baby bok choy for my dish
1 tablespoon oyster sauce, Lee Kum Kee brand preferred
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes white pepper powder
2 cloves garlic, finely chopped
1 teaspoon oil
Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.
In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.
NotesFor the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown.