STIR-FRIED ASIAN GREENS WITH OYSTER SAUCE

I really like Asian greens. This time I made them with oyster sauce and they were nice as a side dish to other Chinese dishes - see below - but I still like them best steamed with a bit of soy sauce with a splash of sesame oil, garlic oil and chili oil. Love them with any type of Asian style dish.

INGREDIENTS

1 bunch gai lan
1 bunch bok choy
1 bunch broccolini
1 1/2 Tbsp grated ginger
3 garlic cloves, crushed
3 Tbsp oyster sauce
1 1/2 Tbsp light soy sauce
1 Tbsp Shaoxing rice wine
1 tsp brown sugar
1 tsp roasted sesame oil
oil for frying
1 small bunch of coriander, chopped, to garnish

METHOD:
Rinse all vegetables well and discard any tough stems.

Cut into 5 cm pieces through the stem and the leaf.
Heat the wok over high heat, add the oil and heat until very hot.
Stir-fry the ginger and garlic for 10 seconds or until fragrant.
Add the vegetable stems and cook for about 2-3 minutes.

Add the rest of the vegetables and cook for another 2 minutes.

Combine all the ingredients for the sauce and add to the wok.

Stir until the sauce has thickened (you can add 2 tsp corn flour to the mix if you like a thicker sauce).
Toss to coat, add the coriander and serve.

Serves 4-6

Here it was served with Dong Po pork, Double-cooked green beans with oyster sauce and steamed mountain rice. A delicious combination of flavours.

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