This Chinese style cooking method I ‘m going to share today is the simplest and easiest way to enjoy green vegetables. It only requires four ingredients, takes ten minutes to prepare, and is super healthy and delicious!
Prep Time: 5 minutesmins
Cook Time: 5 minutesmins
Total Time: 10 minutesmins
Course: Side
Cuisine: Chinese
Servings: 2
Author: Maggie Zhu
Ingredients
pinch of salt and vegetable oil to blanch greens(Optional)
2cups (200 grams)bok choy(or greens like spinach, Chinese broccoli, broccoli and lettuce)
Bring a pot of water to a boil, add a pinch of salt and several drops of vegetable oil (so that the blanched vegetables will look greener), mix well. Add baby bak choy, boil till cooked through, in about 1 minute. (If you cook with other types of greens, be noted that the blanch time varies) Drain vegetables and place in a plate, set aside.
Heat wok on medium high heat till hot, add peanut oil and swirl for a few seconds, add garlic and stir immediately. Keep stir fast and constantly till fragrant and edge of garlic turns slightly golden. Stop heat immediately (The garlic will continue to cook in the hot oil, so it will turn to crispy without get burnt). Pour all the oil with garlic on top of blanched vegetables (*see footnote 1).
Drizzle soy sauce on top of vegetables and serve while warm. (*see footnote 2)
Notes
You could cook several serves garlic oil ahead and store it up to 1 week under room temperature, so you are able use them directly without turning on stove. However, I found the freshly cooked oil is more delicious, since the hot oil will continue to cook the greens a bit and make it tastier.
You should always drizzle the garlicky oil and soy sauce right before you serve the dish. Soy sauce contains salt, if you add it too early, the greens with loss water and the sauce in the dish will be diluted.