garlic chinese greens

Here's one of my family's favourite.


Oyster Green Vegetables

Blanching the greens

1. Wash and separate 200-300 gms of stalks and leaves.

1. Bring 1/2 pot of water to a boil with a pinch of salt and sugar.

3. Scald the stalks and with slotted spatula , scoop and dunk into ice-cold water to stop cooking process.

4. Keep water boiling.

5. Add the green leaves and once turned color, scoop up and dunk into the ice-cold water to stop cooking process and also to maintain the greenness.

6. Drain the vegetables.


Seasoning:

5-6 shrimps(washed and deveined)

or some fresh or dried mushrooms ( sliced thinly)

or scallops

2-3 cloves fo garlic ( remove skin, bruised but don't have to chop)

2 Tablespoon oyster sauce or abalone sauce

1.5 Tablespoon of oil

1 Tsp of cornstarch mixed with 1/2 cup water (optional) to give glaze.

dash of chinese wine

dash of pepper

a few slices of ginger (optional)


1. Heat oil and quickly stir in garlic and prawns or scallops.

2. Once prawns/scallops are cooked, Dish out prawn/scallops and add all seasoning. Bring to a boil, off the heat and add in vegetables and prawns. Stir and dish up.


Note: if using dried chinese mushrooms, soak, clean and pre-cook them in a bit of oyster sauce, pepper and 1/2 cup water in microwave/stove first. This will bring out the flavour.