STIR-FRIED GREENS WITH OYSTER SAUCE
A great side dish for a DIY Chinese take-away, or an filling quick meal.
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 10m
Number Of Ingredients 11
Steps:
- Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
- Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
- Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
- Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.
STIR-FRIED GREENS IN OYSTER SAUCE
Bring alive this stir-fry side with oyster sauce
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 3
Steps:
- Steam greens, until tender. Remove and, while hot, toss with the oyster sauce and red chilli.
Nutrition Facts : Calories 49 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.71 milligram of sodium
STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE
For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.
Provided by Jamie Oliver
Categories side-dish
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
- Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.
ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE
This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.
Provided by Girl from India
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the vegetables.
- Heat the vegetable oil and the sesame oil in a wok.
- Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
- Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
- Sprinkle the lime juice and check the seasonings add more if reqd.
- Serve immediately.
STIR-FRIED COLLARDS
Recipes sometimes tell a much larger story about migration and place, as traditional ingredients step aside for what may be more readily available. Such is the case with this dish from Yung Chow, published in The Times in 2003 with an article about the history of Chinese American families who settled in the Mississippi Delta. When Ms. Chow couldn't find Chinese broccoli or bok choy in her local markets, she turned to collard greens, which she stir-fried with garlic and flavored with oyster sauce. Amanda Hesser, who included this recipe in "The Essential New York Times Cookbook," said that the wok "really brings out the minerality of collards, and this goes so well with the sweetness of oyster sauce."
Provided by Joan Nathan
Categories vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
- Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.
BABY BOK CHOY WITH OYSTER SAUCE
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
Provided by Sam Sifton
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
- Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
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