So I’ve found this recipe from Rasa Malaysia is a fool proof way of cooking Chinese vegetables where it not only tastes delicious but also looks like it can be served in a restaurant.
You can change up the vegetables used in this recipe to most of the vegetables you find in the Chinese supermarkets. I find Bok Choi (上海白菜) , Chinese Broccoli (Gailan 芥兰), Choy Sum(菜心) work very well
- 450g baby bok choy or any Chinese Vegetable of choice
- 1 tablespoons oyster sauce or vegetarian stir fry sauce
- 1 tablespoon water
- 1/4 teaspoon cooking oil (neutral flavoured oil like canola oil)
- 1/3 teaspoon sugar
- 2 dashes white pepper powder
- 1 cloves garlic (finely chopped)
- 1 teaspoon oil (neutral flavoured oil like canola 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. (The garlic continues to cook in the oil so be sure to take it out when it starts to go light brown to prevent it from burning)
- Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.
- 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 blanched vegetables. Top the vegetables with the garlic oil and serve immediately.
Below its served with one of my favourite dishes, Mapo Tofu.