Oyster Sauce Vegetables in Garlic Oil
First posted in Jan 2010, updated in Mar 2017.
This plate of oyster sauce vegetables (油菜) in crispy garlic oil was one of the first vegetable dishes I made when I started cooking for the blog, and I am still making it regularly today. That’s almost 10 years!
I can’t help making this classic homely dish again and again, because it is so quick & easy to whip up. It also accompanies any Chinese dish for a balanced and complete meal.
The baby bok choy (小白菜) are blanched in rapidly boiling water for only 10 seconds. It’s optional, but I usually lower the stems into the boiling water with tongs for 5 seconds (pictured above), before dropping the whole bunch into the boiling water for another 5 seconds. So it’s stems: 10 seconds, leaves: 5 seconds if you want to be a perfectionist XD If this is your first time blanching this vegetable, you may be surprised how quick it is to cook them.
As for the sauce, it is non-cooking – just dilute oyster sauce with hot water and balance the saltiness with a small amount of sugar.
The garlic oil with crispy chopped garlic is the fun (yummy) part. You can make a small amount just for one serving each time you make this dish, but I usually make a bigger quantity & keep the extra garlic oil in the fridge. By preparing beforehand, I can come home after work and whip up this vegetable dish in 10 minutes. The solidified oil thaws quickly at room temperature. Check out the step-by-step pictures for making crispy garlic in garlic oil.
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Light yet packed full of aroma and flavour!
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