chinese-style green vegetablesrating:
I sometimes like to vary this recipe by using a mixture of 2 tablespoons of oyster sauce and half a tablespoon of chilli soy sauce (which can be bought at a Chinese supermarket).
Incredibly simple and delicious.
2 pak choi, Chinese broccoli or a pack of tenderstem broccoli
2 tablespoons oyster sauce
(optional: 1 teaspoonful peanut oil)
Wash broccoli or remove leaves from pak choi and wash individually to remove any soil.
Heat serving dish in oven or microwave.
You can either steam the vegetable for 2-3 minutes (to taste) or plunge it into boiling water, bring back to the boil and cook for one minute. I prefer the vegetables not to be too crunchy, so I take the boiling water route. To the water, I add a teaspoonful of peanut oil.
When done, make sure that the vegetables are well drained and patted dry before placing them in the heated serving dish. Now pour oyster sauce over the greens, then serve immediately.
Goes beautifully with a whole range of Chinese dishes, and even with bangers and mash if you feel so inclined.