This would be the one menu that consistently appears in any Chinese restaurant, vegetables stir fry with oyster sauce and garlic oil. Any favorite greens can be used for the vegetables, mine include bok choy, kai lan, chai sim, and even broccoli. With a bit of practice, anyone should be able to master this easy and tasty recipe. Even mushrooms can be used instead of vegetables, talk about versatility, huh? ♥
The one trick that anyone should practice is to learn how to boil your vegetables properly. The most straightforward method would be to bring a pot of water to a boil and salt it. Add vegetables and cook until either crisp-tender or tender (your preference, I prefer mine to be crispy still). Drain. You can do two things after draining. Either just plate them and drizzle with sauce straightaway. Or, you can shock the vegetables by dropping them in ice or cold water, drain again, then drizzle with the sauce.
- 300 gram baby bok choy (or any greens)
- ½ teaspoon oil
- 2 tablespoon oyster sauce
- 2 tablespoon water
- 1 teaspoon sugar
- 3 dash ground white pepper
- 2 tablespoon oil
- 4 cloves garlic, minced
- Wash and drain the bok choy to remove grit and dirt. Drain and set aside.
- Bring a pot of water to a rolling boil. Salt generously, and add the bok choy. Once the water boils again and the bok choy turns a brighter shade of green. Start testing to see if it is crispy and tender to your liking. Once you like the texture (please, please don't let them boil for more than 3 minutes or you will end up with wimpy limpy bok choy), drain and place on a serving plate. Set aside. (Or you can shock in ice water first, then drain again and place on a serving plate).
- Heat oil in a frying pan. Add oyster sauce, water, sugar, and ground white pepper. Stir until the sauce bubbles. Turn off heat and pour the sauce on the bok choy.
- Give the frying pan a quick clean. Heat the oil and stir fry the garlic until fragrant and garlic turns golden brown. Turn off heat and pour the garlic oil onto the bok choy. Serve immediately.