Green vegetables in oyster sauce
Instructions:
- At lunch, dinner or yum cha one of the popular dishes is simply boiled Chinese broccoli (gai larn) or asparagus, served with oyster sauce.
- 1 bunch Chinese broccoli (gai larn) or 2 bundles asparagus;
- 1 tablespoon peanut oil;
- 2 tablespoons oyster sauce;
- 1 teaspoon sugar.
- Wash the vegetables. Trim off mature stems and leaves, keeping only the tender portions. Tie into a bundle with string. If using asparagus, snap off the tough ends.
- Bring plenty of water to a rolling boil in a wok. Add the peanut oil. Drop in the vegetables, return the water to the boil and cook for 2 minutes or until the Chinese broccoli or asparagus are tender but still crisp.
- Lift the vegetables out of the water onto a board and cut into bite-sized lengths. Arrange on a serving dish. Discard the cooking water.
- Put 3 tablespoons of water in the wok, stir in the oyster sauce and sugar and bring to a boil. Pour over the vegetables and serve right away. Serves 4