Have you ever wondered how those hawker centers, coffee shops (煮炒摊 – “Zhu Chao Tan”) and Chinese restaurants always served us with crunchy and yet tasty Chinese Greens with garlic oil and oyster sauce? I used to think that all I have to do was just drizzle some oil and oyster sauce over the cooked veggies. How wrong I was!!!
Now that I have learnt from my mistakes from those who have “perfected” this dish, I am sharing with you some techniques and the recipe on how to cook this dish so that it is crunchy and fresh. I love this dish as you can use any green leafy that suits your family’s taste buds. The commonly used vegetables are choy sum, kai lan, baby bak choy or lettuce.
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300g to 400g of green leafy vegetables.
A pot of water
½ tablespoon of oil
3 cloves garlic
2 tablespoons oil
1 tablespoon of oyster sauce
1/2 tablespoon of light soy sauce
1 1/2 tablespoons of water
1 tablespoon of vegetable oil
1/2 teaspoon sugar
2 dashes of white pepper powder
Sprinkles of sesame oil (optional)
Preparation for Garlic Oil:
- Chop garlic.
- Heat frying pan with oil and add chopped garlic and stir fry until it turns light brown.
- Pour the garlic and oil in a small bowl. The garlic will continue to cook for a little longer in the bowl of hot oil until it turns a lovely golden brown.
Preparation for Vegetables:
- Heat up a pot of water and bring it to boil.
- Add two small drops of cooking oil into the water.
- Add your vegetables into the boiling water and quickly blanch them for about 30 seconds or till they turn slightly wilted.
- Transfer them out and drain off the excess water from the vegetables.
- Arrange the vegetables on a plate.
Preparation of the oyster sauce:
- Heat oil in a frying pan and then add all the ingredients.
- Stir to combine all the ingredients well.
- As soon as the sauce heats up, remove from heat and drench the sauce over the blanched vegetables.
- Top the vegetables with the garlic oil and serve immediately.