Oyster sauce adds great flavor to any Jade™ Asian greens.
2 5-8 ounce packages of any Jade™ item, washed
1 tablespoon oyster sauce
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder or Chinese 5 Spice Seasoning
2 cloves garlic (finely chopped)
1 teaspoon oil
Prepare the oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.
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 serving platter. In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and seasoning. As soon as the sauce heats up and blends well, transfer and drench it over the blanched vegetables.
Top the vegetables with the remainder of the garlic oil and serve immediately.