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Saturday, October 20, 2012

Asian Greens in Oyster Sauce

Whenever I cook some Chinese up at home I tend to be very heavy on the meat section of the menu.  Most of the meals I get my wok to, tend to start with a generous portion of chicken or pork or beef and tend to lack in the vegie department.  I have found this dish to be a winner in the vegetable stakes however as it delivers a delicious fresh crunchy hit to the table - and above all it is "green" so it must be good for you.  The best part is that from start to finish, this dish takes less than 10 minutes - so put it on your menu - for all the good reasons.
An assortment of Asian greens goes well you want at least 3-4 bunches of either
Bok Choy
Choy Sum or
Chinese Brocolli - washed well and cut roughly into even pieces
If there are large stalks, cut them into long thin batons so they cook quickly.

1 tbsp x Cooking oil
2 tbsp x Oyster Sauce
1 tsp x Light Soy Sauce
1 tsp x Sesame oil
Toasted Sesame Seeds, to garnish
Heat a dry wok on a very high heat until it is smoking then carefully add the cooking oil
Gently place the greens into the wok and turn quickly to distribute evenly
Add the Oyster and Soy sauces and stir to fold through
Place a lid over the greens to allow a bit of steam to build up for up to 2 minutes

Remove the lid and stir well then splash in the sesame oil
Place directly into a serving dish and sprinkle with toasted sesame seeds

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