Some weeks feel longer than others, and I just want to do nothing on weekends. On those days, I just want to make something reassuringly easy that I know will turn out well.
This was how I first learnt to cook my green vegetables. It didn’t involve the theatrics of stir-frying, and was just perfect for our student day makeshift kitchen that consisted of a hotplate.
There really is no recipe. It’s essentially blanched green vegetables with crispy fried shallots and fried garlic, topped with a dollop of oyster sauce. The crispy fried shallots are really optional, fried garlic lends enough aroma to this dish.
Chop garlic and slice shallots (if using), and sautee in a little oil over medium heat. Stir from time to time to make sure they don’t burn.
Set aside when they start to brown.
Meanwhile, wash the vegetables and blanch quickly in boiling water. Toss.
Arrange the vegetables on a plate, and garnish with the fried garlic and shallot.
Add a tablespoon of oyster sauce, and toss everything together.
It’s also a healthy dish, and it’s nice to eat crisp green vegetables that are simply prepared. It’s also real quick to make. You can also make more of the garlic and shallot oil, and keep to use another time.
Tags: bok choy