Thursday, May 6, 2010

Baby Bak Choy in Oyster Sauce

Your favorite Chinese greens (I used baby bok choy for my dish)
1 tablespoon oyster sauce
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
dash of white pepper

Garlic Oil & Fried Cuttlefish bits
2 cloves garlic (finely chopped)
1 teaspoon oil
1 small piece of dried cuttlefish (cut into very small pieces)
1 teaspoon oil

1)Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside. Alternatively, cook it in a microwave oven for 30 secs or longer until they turn light brown. Follow this cooking method for the cuttlefish as well.

2)Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.

3)In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Garnish the vegetables with the garlic oil, minced garlic and fried cuttlefish bits and serve immediately.