Blanched Kai Lan Vegetables, Oyster Sauce Mixture, Garlic Oil
Good evening, dear friends 😀
This is a very common dish found practically in every Chinese home, restaurants and food stalls. The most common name for this dish is “Loke Yow Choy” with its literal translation in English as “Blanched Vegetables with Oil” (but of course, we don’t cook it in oil.)
It is an accompaniment to any meat dishes, goes well with any green vegetables like Kai Lan (kale), Sawi (Collard Greens), Siew Bak Choy, and even Lettuce (the Iceberg variety). Best is that the nutritious value of the vegetables cooked this way is still retained. Whenever I am at a loss as to what vegetable recipe to cook, I will just do this and my family loved this vegetables cooked this way. 😉
Here are the instructions –
Chop finely 6 cloves of garlic. Fry them in 1/2 or one cup of normal cooking oil (peanut, palm, but not olive oil) until just before they turn golden. Pour the garlic and oil into a bowl, the garlic will continue to turn golden in the bowl because of the hot oil. If you wait until the garlic is already golden in colour before removing it from the pan or wok, it will turn brown in the bowl. Set aside for use later.
Oyster Sauce Mixture
In a rice bowl, combine 1 tsp sugar, 2 tbsp hot water, 2 tbsp oyster sauce, 1 tbsp soy sauce. Stir to mix thoroughly. Set aside for use later.
To Blanch Vegetables
1) Wash vegetables and drain in a colander.
2) Bring to boil 2 litres of water over high heat in a wok or pot. Add 1 tbsp of sugar and 2 tbsp of garlic oil.
3) Put in the vegetables and cook by stirring them frequently until they are just done (about 2 – 4 minutes depending on the type of vegetables) – test by tasting a piece of vegetable. It should retain some of its crunchiness and green colour.
4) Remove with a slotted spoon and place on a plate. Pour the oyster sauce mixture and a few spoons of the fried garlic and garlic oil over the vegetables.
5) Serve immediately. If serving this dish later, you can prepare the sauce and garlic oil in advance, and pour them over the blanched vegetables at serving time.
You can also use fried shallot oil in place of garlic oil. 😉