1. Chinese Broccoli with Garlic Oyster Sauce
Ingredients
* 1 bunch Chinese broccoli (Gai Lan), ends trimmed
* 3 tbsp oyster sauce
* 1 tbsp Chinese cooking wine or mirin
* 6 tbsp water
* 1 tbsp peanut oil (or vegetable oil)
* 1 tsp sugar
* 1 tbsp minced garlic
* 1 tsp minced ginger
* ½ tsp sesame oil
Instructions
Mix oyster sauce, sugar, cooking wine, sesame oil, and water in a bowl. Set aside.
Boil a pot of water and blanch the Chinese broccoli for 1–2 minutes until stems are crisp-tender. Drain, rinse briefly with cold water, and arrange on a serving plate.
In a small pan, heat peanut oil over medium. Sauté garlic and ginger until fragrant.
Reduce heat, add the sauce mixture, and stir just until aromatic (10–20 seconds).
Pour the hot sauce over the broccoli and serve immediately.
2. Chinese Garlic Green Beans
Ingredients
* 1 lb green beans, trimmed
* 2–3 tbsp vegetable oil
* 5 cloves garlic, minced
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp sugar
* 1 tsp sesame oil
* Salt and pepper to taste
Instructions
Thoroughly dry the green beans.
In a large skillet or wok, heat 2 tbsp oil over medium-high. Add green beans and stir-fry for 5–7 minutes until blistered and wrinkled. Remove and set aside.
In the same pan, add a bit more oil and cook garlic for 30 seconds.
Return green beans, add soy sauce, oyster sauce, sugar, and season with salt. Toss to coat.
Finish with sesame oil and serve hot as a flavorful side.
3. Bok Choy with Garlic Sauce
Ingredients
* 1 lb baby bok choy, halved if large
* 2 tbsp vegetable oil
* 6 cloves garlic, finely minced
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp sugar
* 1 tsp cornstarch
* ¼ cup water
* 1 tsp sesame oil
* Pinch of red pepper flakes
Instructions
In a small bowl, mix soy sauce, oyster sauce, sugar, sesame oil, pepper flakes, cornstarch, and water. Set aside.
Blanch bok choy in boiling water for 30–45 seconds until bright green. Drain and set aside.
In a skillet, heat vegetable oil and sauté garlic for 30 seconds.
Pour in the sauce mixture, stir, and let it bubble until slightly thickened.
Add bok choy, toss gently to coat, and serve hot.
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