Bok choy with oyster sauce
( SERVES 4 )
You can use bok choy or pak choy (Chinese / Shanghai cabbage) for this recipe.
- Add half the sesame oil.
- Drop the vegetables into the boiling water and blanch for 30 seconds.
- Remove from saucepan and drain well.
- Place in a single layer across a long plate tucking leafy ends in neatly.
- Heat remaining sesame oil, sugar, oyster sauce, water and canola oil together and drizzle over the vegetables.