Saturday, February 9, 2008
Baby pakchoy with oyster garlic sauce
Romaine lettuce, iceberg lettuce, fresh leafy spinach are very good substitutes for pak choy in the following recipe.
500 gm baby pakchoy (a.k.a. taiwan pechay in the Philippines)
5 to 10 cloves garlic, chopped
5 tablespoons oyster sauce (available in most Asian grocery shops in Germany) + 1 tablespoon water
10 tablespoons vegetable oil
Heat the oil in a small pan, brown the garlic. Remove from heat. When the oil has cooled a bit, add the oyster sauce.
Clean the vegetable, leaving the plants whole. Bring to boil sufficient water and 1 tablespoon of oil in a wide and deep pan to quick-boil the vegetable. Drain the vegetable, display in a dish. Cut away the ends.
Reheat the oyster sauce and oil, pour over the vegetable.