Chinese-Style Blanched Vegetables with Oyster Glaze by Lillychilioil

Ingredients

• 450g (1 lb) leafy greens (such as yu choy or lettuce)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp cornstarch
• 1/4 cup water
• 3 cloves garlic, minced
• 1 tbsp vegetable oil (for blanching)
• 1 tsp salt (for blanching)

Instructions

1. Whisk together oyster sauce, soy sauce, sugar, cornstarch, and water in a small bowl until smooth; set aside.
2. Bring a large pot of water to a boil, adding salt and oil to help maintain the vibrant color of the greens.
3. Blanch the leafy greens in the boiling water for 60-90 seconds until tender but still crisp.
4. Drain the greens immediately and plunge them into an ice water bath for 1 minute to stop the cooking process, then drain again.
5. Heat a small pan over medium heat with a splash of oil, add the minced garlic, and sauté for 30 seconds until fragrant.
6. Pour the pre-mixed sauce into the pan, stirring constantly for 1-2 minutes until it bubbles and thickens into a glossy glaze.
7. Arrange the blanched greens on a plate and pour the hot glaze over them immediately before serving.