It's a busy time of year for me at work this month but I make sure that I don't let myself go in eating out too much. Sometimes, a good home-cooked meal really hits the spot. But when there isn't enough time in a day, or in a week for that matter, I like cooking Asian greens because it's simple and fast.
I don't have any particular story behind this recipe (and I don't really have the time to blog this week!), only that it's quick, easy and healthy. You'll also be surprised that it's not stir-fried, yet the veggies remain tasty and crunchy.
Recipe "au pif":
Your choice of Asian greens (Chinese broccoli, Chinese cabbage...etc.)
1 tsp finely minced garlic
1 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp water
1/2 tsp ground white peppercorn (found in most asian grocery stores)
3 cups boiling water.
Preparing garlic oil:
Lightly brown garlic in hot pan (make sure you don't overcook or burn the garlic as it'll taste bitter) for about 30 seconds.
Preparing the veggies:
Boil water in large sized saucepan. Add 1-2 drops of vegetable oil (this will keep the veggies vibrant in colour).
Blanch the greens in the boiling water for about 2 minutes. Drain and discard water and put greens aside on a serving platter. Blanching is an important step which will give the greens a great crunch and not wilted.
In a hot wok, add in 1 tbsp garlic oil, oyster sauce, white peppercorn and give it a stir for 30 seconds. Add in 1 tbsp water and stir for another 30 seconds. Pour the sauce over the greens and serve.
You won't taste better Asian greens than this. Enjoy!
Serves 4 people.