Plot to plate: chinese greens with garlic and oyster sauce

Plot 51  1950 Pak choi, grown in China since the 5th century AD, need barely 5 minutes in a steamer. I’m using my santoh round leaved yellow pak choi and welcome tsai tai chinese flowering shoot vegetable (red-stem).

Chinese greens with garlic and oyster sauce

Serves 2 as a side dish

Chinese broccoli – 8 stalks

Garlic – 3 cloves finely chopped

Shallots – 2 finely chopped


Oyster sauce – 3 tbsp

Shaoxing wine – 3 tbsp

Steam the greens over hot water. Meanwhile, peel and finely chop the garlic and shallots. Fry them for a minute or two in a little oil. Stir in the oyster sauce and the wine and bring to the boil. Let the resulting sauce reduce for a minute or two, then pour it over the steaming-hot greens.

Recipe by Nigel Slater, Tender [Harper Collins]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s