garlic chinese greens

Posted by sandydee (228 days ago)

I love ordering the garlic bok choi (syun yung baat choi) in restaurants but how can I cook it at home. any of your local secrets would be great. Thanks

(I am based in Hong Kong)

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Posted by Peggie Wong (225 days ago)

Wash & rinse vegetable and break them by hand in halves. Prepare (2-3 cloves) of chopped garlic.
Heat oil and and stir-fry the garlic in small fire then pour the vegetable into wok and turn on big fire - stir and add a bit of sugar (to maintain green colour)and salt (for taste). Stir well and add some water - keep stirring & close the lid for about 3 minutes - uncover and bring the vegetable onto the serving dish.

Some people put chicken broth instead of water to make this dish tastier and also you can put 2 pcs. of ginger together with the garlic to bring out more flavour. Try to experiment until you get the right taste & also the right texture. Some like it crunchy & some like it tender according to the cooking time. Have fun!

(I am based in Hong Kong)

Posted by Saikunga (224 days ago)

Don't forget the oyster sauce drizzled over the top...yummy!

(I am based in Hong Kong)

Posted by Peggie Wong (224 days ago)

The oyster sauce is not for this particular dish but one can always have different sauces like chilli sauce, sesame oil, soy sauce, etc. etc. and the oyster sauce that Saikunga mentioned on the side for one's taste buds.

(I am based in Hong Kong)

Posted by sandydee (224 days ago)

thanks guys. I have memorised the cantonese way of ordering this dish when I eat out. it's pretty good and hopefully i can perfect it before I leave these shores.

(I am based in Hong Kong)

Posted by FunchalPP (224 days ago)

Here's one of my family's favourite.

Oyster Green Vegetables
Blanching the greens
1. Wash and separate 200-300 gms of stalks and leaves.
1. Bring 1/2 pot of water to a boil with a pinch of salt and sugar.
3. Scald the stalks and with slotted spatula , scoop and dunk into ice-cold water to stop cooking process.
4. Keep water boiling.
5. Add the green leaves and once turned color, scoop up and dunk into the ice-cold water to stop cooking process and also to maintain the greenness.
6. Drain the vegetables.

Seasoning:
5-6 shrimps(washed and deveined)
or some fresh or dried mushrooms ( sliced thinly)
or scallops
2-3 cloves fo garlic ( remove skin, bruised but don't have to chop)
2 Tablespoon oyster sauce or abalone sauce
1.5 Tablespoon of oil
1 Tsp of cornstarch mixed with 1/2 cup water (optional) to give glaze.
dash of chinese wine
dash of pepper
a few slices of ginger (optional)

1. Heat oil and quickly stir in garlic and prawns or scallops.
2. Once prawns/scallops are cooked, Dish out prawn/scallops and add all seasoning. Bring to a boil, off the heat and add in vegetables and prawns. Stir and dish up.

Note: if using dried chinese mushrooms, soak, clean and pre-cook them in a bit of oyster sauce, pepper and 1/2 cup water in microwave/stove first. This will bring out the flavour.

(I am based in Shanghai)