This is a super easy Chinese greens recipe with oyster sauce (油菜), fried shallots and shallot oil. I love the fact that the vegetables cook really quickly (less than 30 seconds in boiling water) so you can just cook the greens right before you serve dinner, while preparing the oyster sauce mixture and the aromatic fried shallots + shallot oil before hand. I am using baby bok choy (xiao bai cai, 小白菜) here but you can also use other greens such as baby kailan to your liking.
You only need to cook the vegetables in boiling water for about 10 seconds. If this is your first time blanching vegetables, they may not look like they are cooked to you by sight, so do not overcook the vegetables.
Prep Time:5 mins
Cook Time:1 min
400g baby bok choy (xiao bai cai, 小白菜)
2 tbsp of fried shallots in shallot oil - see base recipe here
(A) Oyster Sauce Mixture (mix well in small bowl until sugar is dissolved)
1 tbsp oyster sauce
1 tbsp hot water
1/2 tsp sugar
Prepare fried shallots & shallot oil using the recipe here.
Boil a large pot of water with 1/2 tbsp vegetable oil added. When the water is boiling, add baby boy choy and blanch for approximately 10 seconds. I
Assemble cooked greens on a serving plate and top the vegetables with fried shallots, shallot oil and oyster sauce mixture.
Noob Cook Tip
It is recommended to cook a big batch of fried shallots and use it for all kinds of Chinese dishes, rather than prepare a small amount just to make this dish. The fried shallots keeps for at least a week.
For ease of eating, you can trim the ends of the blanched baby boy choy and then cut them to approximately 3 sections lengthwise.
You can use other greens such as baby kailan. It will take a slightly longer time to blanch them. Add 1 tsp of sugar to the boiling water since kailan is slightly bitter.