Asian-Inspired

Stir-Fry Greens in Oyster Sauce

Stir-Fry Greens with Oyster Sauce

This is my all time favorite way of having leafy greens. I first discovered and fell in love with them at a Singapore Chicken Rice chain where they served a side of baby kailan in oyster sauce. Ever since then my love affair with the magical mix of any leafy greens and oyster sauce began, often to the point of my mother accusing me of using way too much of the sauce than warranted.

You can use any Chinese greens but I tend to default to Chinese cabbage or bok choy and Chinese kale or kai lan. The greens are first prepared by cutting them into manageable proportions and then rinsed several times to remove dirt. A common pairing with minced garlic is used and finally various sauces, with the star of the show being oyster sauce.

Stir-Fry Greens with Oyster Sauce

The wok is heated until it’s sizzling hot; you can tell if you got it right by the tell-tale crackling when you add the greens still wet from being rinsed. Sesame oil is added to bring some smokiness to the overall flavor and finally fried shallots are used as a garnish to add some crunch. Prepare the ingredients ahead of time as you will need to keep up with the high heat!

Stir-Fry Greens with Oyster Sauce
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Stir-Fry Greens with Oyster Sauce

Stir-Fry Greens in Oyster Sauce


  • Author: The Cooking Jar
  • Yield: 2 1x

Ingredients

Scale
  • 4 stalks Chinese greens, cut and rinsed clean
  • 1 tablespoon fried shallots
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Sauce

  • 1 1/2 teaspoons garlic, minced
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • Pepper to taste

Instructions

  1. Over high heat, saute garlic until fragrant
  2. Toss in rinsed vegetables and stir quickly for 30 seconds
  3. Add oyster sauce, sugar and pepper to taste and stir to mix for 1 minute
  4. Add sesame oil and remove from heat
  5. Dish the vegetables, leaving the sauce
  6. Add in the cornstarch slurry and return to heat, stirring until the sauce thickens
  7. Pour the sauce over the vegetables and top with fried shallots
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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3 Comments

  • Reply
    dassana
    September 19, 2013 at 9:39 AM

    you have a nice space farah. loved your pics as well.

  • Reply
    Navaneetham Krishnan
    September 19, 2013 at 3:53 AM

    The simplicity of the dish speaks loudly on the taste.

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