Blanched Greens with Oyster Sauce (Bai Zhuo)

The story

Bai zhuo means "plainly blanched" — the Cantonese belief that vegetables are already perfect and only need heat, then a glossy sauce. Dim sum houses serve this with every meal; home cooks make it on the busiest nights.

Ingredients (4 + pantry staples)

• Choy sum, gai lan or broccolini — 1 lb / 450 g
• Oyster sauce — 2 tbsp
• Garlic — 2 cloves, sliced
• Toasted sesame oil — 1 tsp

Pantry staples used (don't count toward the 6): salt, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Boil a big pot of well-salted water. Add the greens and cook 2–3 minutes until bright green and just tender.
2. Drain and lay on a plate.
3. Warm oyster sauce with 2 tbsp of the blanching water and the garlic until glossy, then pour over. Sesame oil on top. Done.

Swaps

Works on literally any leafy green: bok choy, spinach, broccoli, green beans (add 1 min).