Whenever we go out for Chinese, we always order gai lan or bok choy drizzled with oyster sauce. I love the crispy veggies against the sharp and salty flavor of the oyster sauce. If you are bored with steamed or sauteed veggies, this is a nice alternative, and best of all, it's not hard to make this at home.
STIR-FRIED GREEN VEGGIES with OYSTER SAUCE
- 1 pound of your favorite green vegetable or a combination (I combined broccoli with baby bok choy, but you could use gai lan or broccolini or asparagus.)
- 1 clove of garlic smashed
- a quarter-sized disk of fresh ginger (no need to peel), slightly crushed
- a drizzle of neutral oil (I prefer peanut but you can use corn, vegetable, etc.)
- sea salt
- a drizzle of oyster sauce (available at any Asian market and some well-stock supermarkets in the Asian section)
Heat a large frying pan or wok over medium-high heat until very hot. Add in a drizzle of oil along with the garlic and ginger. Let cook for a few seconds then add in the veggies. Stir-fry until veggies are crisp-tender and still bright green. (If garlic starts to burn, remove it.) Season lightly with salt—not too much because oyster sauce is very salty—and remove veggies to a platter. Discard garlic and ginger. Drizzle oyster sauce over veggies in a zig-zag pattern (a little goes a long way, see top photo), and serve immediately.
This is a great simple dinner along with some steamed rice.