January 29, 2006

Chinese Greens with Oyster Sauce and Ginger

Chinese Greens with Oyster Sauce and Ginger

2 lb assorted Chinese greens (ie baby bok chuy, baby spinach, Chinese broccoli etc)
6 tablespoons oyster sauce
4 tablespoons soy sauce
4 tablespoons lime juice
2 tablespoons oil
2 tablespoon black sesame oil
1 tablespoon ginger , minced
4 green onions, finely chopped
2 garlic chives, finely chopped


Coarsely chop all greens. In a large wok, heat 2 tablespoons oil, add the ginger and cook for about 30 seconds. Add the green onions and the rest of the ingredients apart from the oyster sauce, soy sauce, and black sesame oil. Cook 1-2 minutes until the vegetables start to wilt. Add the oyster sauce, soy sauce, and black sesame oil, stir to coat. Cook about 1 minute or until the sauce begins to reduce. Plate and serve.

My thoughts:
It's amazing how much vegetables cook down. You start off with a huge overflowing wok and end up with only 4 servings. A really yummy, salty-spicy side dish for a Chinese meal.

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