Asian Leafy Green Vegetables with Oyster Sauce Recipe

5 from 1 vote

Asian Leafy Green Vegetables with Oyster Sauce Recipe

This Asian leafy green vegetables with oyster sauce recipe makes Cambodia’s cha spei preng kachong. Any leafy Asian greens or Chinese green vegetables can be used – choy sum, bok choy, baby bok choy, kai lan etc. There are variations of this classic vegetable side within China and right across Southeast Asia, but this is the Cambodian-Chinese take on this popular dish that might serve as one element of a feast or even as a main with rice.

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Cambodian

Servings: portions

Calories: 114kcal

Author: Terence Carter

Ingredients

1 kg Asian greens choy sum, bok choy, baby bok choy, kai lan
⅓ cup oyster sauce
3 tbsp garlic crushed
1 tbsp vegetable oil
60 ml chicken or vegetable stock
1 tbsp fish sauce
pepper to taste
½ tbsp sesame oil
1 tsp dried cabbage powder optional

Garnish

2 tablespoons chopped garlic fried
1 fresh long chilli julienned

Instructions

Blanch the Asian greens in seasoned boiling water for 30 seconds and add to a bowl with ice water. Remove after 2 minutes and dry off.
In a wok over high heat, sauté the garlic in the oil, quickly add the blanched greens and stock and stir-fry until the greens have wilted a little. Add the oyster sauce, fish sauce and pepper. Finish with the sesame oil.
Serve on a large plate with the sauce and sprinkle over the cabbage powder (if using).
Garnish with the fried garlic and chilli.

Nutrition