Oyster Sauce Veggies
Oyster Sauce Veggies
Ingredients
For the Oyster Sauce Glaze
- 1 part oyster sauce
- 1 part granulated sugar
- 1 part soy sauce
- 1/2 part corn starch
- 4-6 parts water
For the Vegetables
- 2 cloves garlic, minced
- 1/2 teaspoon salt, as needed for blanching water
- 2 tablespoons oil, divided, for blanching and stir-frying
- 1 pound vegetables, such as Yau Choy, lettuce, or other Chinese leafy greens, washed and trimmed
- 2 cups ice, for ice bath
Instructions
- 1
In a small bowl, combine the oyster sauce, granulated sugar, soy sauce, corn starch, and water according to your desired ratio (e.g., 1 tablespoon of each sauce/sugar, 1/2 tablespoon corn starch, and 4-6 tablespoons water). Whisk thoroughly until the corn starch is fully dissolved and the mixture is well combined. Set aside.
⏱️ 3 min
- 2
Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add 1/2 teaspoon of salt and 1 tablespoon of oil to the water. This helps season the vegetables and keeps them vibrant.
⏱️ 5 min•🌡️ 212
- 3
Carefully add the prepared vegetables to the boiling water. Blanch them for 1-2 minutes, or until they are crisp-tender and bright green. Be careful not to overcook them.
⏱️ 2 min•🌡️ 212
- 4
While the vegetables are blanching, prepare an ice bath by filling a large bowl with cold water and adding the ice. Immediately transfer the blanched vegetables from the hot water into the ice bath using tongs or a slotted spoon. Let them cool for about 2-3 minutes to stop the cooking process and preserve their crispness and color. Drain well.
⏱️ 5 min
- 5
Heat 1 tablespoon of oil in a small pan or wok over medium heat. Add the minced garlic and stir-fry for about 30 seconds to 1 minute, until fragrant and lightly golden. Do not burn the garlic.
⏱️ 1 min
- 6
Give the pre-mixed oyster sauce mixture another quick stir, then pour it into the pan with the aromatic garlic. Stir continuously with a whisk or spoon over medium heat. The sauce will thicken and become glossy as it heats up and bubbles, usually within 1-2 minutes.
⏱️ 2 min
- 7
Arrange the drained, blanched vegetables on a serving platter. Immediately pour the hot, glossy oyster sauce glaze generously over the vegetables. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Oyster Sauce Veggies
For the Oyster Sauce Glaze
- 1 part oyster sauce
- 1 part granulated sugar
- 1 part soy sauce
- 1/2 part corn starch
- 4-6 parts water
For the Vegetables
- 2 cloves garlic, minced
- 1/2 teaspoon salt, as needed for blanching water
- 2 tablespoons oil, divided, for blanching and stir-frying
- 1 pound vegetables, such as Yau Choy, lettuce, or other Chinese leafy greens, washed and trimmed
- 2 cups ice, for ice bath
Instructions
- 1
In a small bowl, combine the oyster sauce, granulated sugar, soy sauce, corn starch, and water according to your desired ratio (e.g., 1 tablespoon of each sauce/sugar, 1/2 tablespoon corn starch, and 4-6 tablespoons water). Whisk thoroughly until the corn starch is fully dissolved and the mixture is well combined. Set aside.
⏱️ 3 min - 2
Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add 1/2 teaspoon of salt and 1 tablespoon of oil to the water. This helps season the vegetables and keeps them vibrant.
⏱️ 5 min•🌡️ 212 - 3
Carefully add the prepared vegetables to the boiling water. Blanch them for 1-2 minutes, or until they are crisp-tender and bright green. Be careful not to overcook them.
⏱️ 2 min•🌡️ 212 - 4
While the vegetables are blanching, prepare an ice bath by filling a large bowl with cold water and adding the ice. Immediately transfer the blanched vegetables from the hot water into the ice bath using tongs or a slotted spoon. Let them cool for about 2-3 minutes to stop the cooking process and preserve their crispness and color. Drain well.
⏱️ 5 min - 5
Heat 1 tablespoon of oil in a small pan or wok over medium heat. Add the minced garlic and stir-fry for about 30 seconds to 1 minute, until fragrant and lightly golden. Do not burn the garlic.
⏱️ 1 min - 6
Give the pre-mixed oyster sauce mixture another quick stir, then pour it into the pan with the aromatic garlic. Stir continuously with a whisk or spoon over medium heat. The sauce will thicken and become glossy as it heats up and bubbles, usually within 1-2 minutes.
⏱️ 2 min - 7
Arrange the drained, blanched vegetables on a serving platter. Immediately pour the hot, glossy oyster sauce glaze generously over the vegetables. Serve hot.
⏱️ 2 min