Simple Chinese greens
Photo by Photography and styling by Tamara West
Chinese greens are very easy to cook. The stalks are very tender so they only need to be plunged into boiling water for a minute. Oyster sauce and sesame oil give a characteristically Chinese flavour. It is the perfect accompaniment to rice and any Asian dish.
- Trim and wash vegetables. If using choy sum or gai larn, cut vegetables in half horizontally. If using bok choy, cut in half lengthways.
- Bring a large pot of water to the boil. Plunge greens into boiling water for 1 minute (you may need to do this in two batches), then drain.
- Combine oyster sauce, soy sauce and sesame oil in a small pot and warm through.
- Arrange vegetables on plate and pour over sauce. Serve immediately.