This veggie dish is so simple that I feel embarrass in sharing it. Truly, so simple that anyone can make it. Not only it is simple, but it is delicious as well. Slight crunch from the green and the oyster sauce give it a full flavor. You can buy this Chinese veggie at the Asian supermarket.
Mostly, I would do a stir-fry on this green with some garlic, carrot and flavor with oyster sauce. I guess after a while, I wanted a change or try cooking it in a different way. I used this method in cooking my iceberg lettuce which I learned from my hubby long ago. Always received rave reviews from others who have tasted it. I am sure this method is good for other green vegetable as well.
A perfect side dish sending to Side Dish Showdown July at Cinnamon Spice and Everything Nice.
- A bunch of Chinese Green- Chai Hsin (菜心), plucked and cleaned
- Oyster sauce to taste
- 3-4 gloves of garlic, minced
- 4 Tbsp. of canola oil
1. Bring a pot of water to a boil. Add a little salt. When boiling, quickly blanch the veggie and drain it and put on a plate. Finish the rest of the veggie.
2. Arrange the blanched veggie on a plate, pour some oyster sauce on top. Not too much or else it will be too salty. Just enough to coat the veggie.
3. Heat a small saucepan or wok with canola oil. When heated , add in the minced garlic, stir-fry until garlic turned light golden brown (be careful not to burn the garlic), take it off the stove and quickly pour the garlic and garlic oil on top of the oyster sauce on the veggie.
4. Stir to mix well before eating.