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]