Chinese Leaves with Oyster Sauce recipe
information
Here, Chinese leaves are prepared in a very simple way — stir-fried and served with oyster sauce. this Cantonese combination makes a simple, quickly prepared and tasty accompaniment to oriental or western seafood dishes. Vegetarians may prefer to substitute light soy or hoi-sin sauce for the oyster sauce used in this recipe.
ingredients
450 g (1 lb) Chinese leaves
30 ml (2 tbsp) groundnut oil
15 - 30 ml (1 — 2 tbsp) oyster sauce
30 ml (2 tbsp) groundnut oil
15 - 30 ml (1 — 2 tbsp) oyster sauce
method
1. Trim the Chinese leaves, removing any discoloured leaves and damaged stems. Tear into manageable pieces.
2. Heat a wok until hot, add the oil and swirl it around.
3. Add the Chinese leaves and stir-fry for 2—3 minutes until they have wilted a little.
4. Add the oyster sauce and continue to stir-fry for a few seconds more until the leaves are cooked but still slightly crisp. Serve immediately.
2. Heat a wok until hot, add the oil and swirl it around.
3. Add the Chinese leaves and stir-fry for 2—3 minutes until they have wilted a little.
4. Add the oyster sauce and continue to stir-fry for a few seconds more until the leaves are cooked but still slightly crisp. Serve immediately.
serving amount
serves 3 - 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
