Even though I made a New Year’s resolution to cook more, truth is, I think I already broke it. I’ve cooked exactly twice (counting tonight) since the year started, terrible! And both weren’t anything new, two chicken dishes since it was on sale last week! I even got a couple new cookbooks for Christmas to keep me inspired. Some resolution.
But anyway, this post isn’t about something new or creative at all. Simply vegetables blanched or stir-fried quickly and drizzled with oil and sauce. Not too much to it =)
Blanched or stir-fried Asian veggies are a staple in your average multi-course Chinese meal. They’re easy and quick to prepare, making it a breeze to cook in parallel to all of the other dishes. Usually, I save this until the end because it takes such little time. I typically like to use any of the following : Bok Choy, Shanghai Greens, Mustard Greens, Yu Choy, or Chinese Broccoli. There are plenty of others I just haven’t tried using yet, like Pea Pod Stems, I’ll get to them eventually.
I almost feel bad putting a “recipe” online for this. But hey, it’s a dish worth serving! For something so simple, it adds character to an otherwise vegetable-scarce meal (Read : Most of my cooking). This recipe can be also used with most of the veggies listed above too.
Yu Choy with Oyster Sauce
Time : 10 minutes
Serves : 4 with 2-3 other dishes
- 1/2 to 3/4 lb Yu Choy, rinsed
- 2 tbsp oyster sauce
- 1 tbsp canola oil
1. Bring a stock pot of water to boil over high heat. Add 1 tbsp or so of salt to the water.
2. After the pot reaches a boil, blanch the Yu Choy for about 2 minutes.
3. Remove from heat and drain. Place Yu Choy on a serving plate and drizzle with canola oil and oyster sauce.