Here’s the secret to craveable Chinese vegetables: boil them in a mix of water, soy sauce, and oil, then drizzle with sauce. Slideshow:More Bok Choy Recipes
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 pound Chinese greens, such as baby bok choy or Chinese broccoli
Oyster sauce, for serving
How to Make It
In a large pot, bring 3 quarts of water to a boil. Add the oil, soy sauce, and a generous pinch of salt. Stir in the greens, and cook until dark green and barely crisp-tender, 2 to 3 minutes. Drain and transfer to a platter. Drizzle with oyster sauce, and serve immediately.
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