Tatsoi in gingered oyster sauce

5 Mar

A delicious stir fry of Chinese greens with a ginger and oyster flavoured sauce. You can use any kind of oriental brassica or leafy green for this recipe, pak choi, choy sum, Chinese broccoli, spinach or cabbage.
Serves 2 Prep 10 min Cook 5 min

  • Tatsoi or any oriental greens (large colander full)
  • 1 tbsp sesame oil
  • 3 tbsp peanut oil
  • 1 tsp grated ginger
  • 3 cloves garlic, sliced
  • 1 hot chilli, sliced
  • small bunch of garlic chives
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce

Soak the greens in a sink full of cold water, this perks up the greens and makes them crisper. Wash and chop into bite size pieces. Bring a roomy pan of water to boil and drop in the greens, cook for 1-2 minutes then drain and plunge back into the bowl of cold water to fix the colour and halt the cooking process.
Heat a large wok and add both the oils when hot add the garlic after 30 seconds add the ginger and chilli stir then add the greens. Stir well then add the remaining ingredients give everything a good stir to coat all the greens and cook for another minute or so. Add a little water if you want more juice with the dish. Serve with rice on its own or with another protein rich oriental dish.
Gardeners Note Tatsoi is the rosette type pak choi, an oriental brassica or cabbage with spoon shaped petols with pale stems and dark green leaves. As with all oriental brassicas best grown and harvested in the coller months.
5/3/2008

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