
Nigel Slater
In Nigel Slater's simple recipe, the pure, clean, fresh taste of steamed pok choi, choy sum, or mustard greens, is tastefully dressed with a slather of oyster sauce
In Nigel Slater's simple recipe, the pure, clean, fresh taste of steamed pok choi, choy sum, or mustard greens, is tastefully dressed with a slather of oyster sauce
Clean-tasting greens
Method
2. Wash the greens thoroughly, checking for any grit or insects hiding in among the leaves. I say this as someone who has occasionally cooked a caterpillar along with the broccoli. Put the greens into a steamer basket, colander, what you will, and sit them on top of the pan of boiling water. Cover with a lid.
3. Warm a tablespoon of oil in a small pan, add four or five big glugs of oyster sauce, then stir in some chilli sauce. The amount will depend on how hot you want your sauce to be and what sort of chilli sauce you are using. For the record, I start with half a teaspoon (for which you can read one small squirt) of thick Vietnamese chilli sauce and taste as I go. Remove the sauce when it is warm, lift the steamed greens onto a plate, and drizzle over the sauce.
Prep:
10 min
Cook: 5 min
Cook: 5 min
Ingredients
1 small handful Chinese greens, either short, fat pak choi, mustardy, loose-leafed gai choy, or thin-stemmed Chinese broccoli1 tbsp peanut oil
oyster sauce, to taste
chilli sauce
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