If you are looking to cook some authentic Chinese green vegetables, then this is one of the most common ways to cook nearly any type of green leafy vegetables. I prefer spinach, but you can make these with everything from choi sum to yellow flower.
This recipe makes a nice healthy light meal or a side to go with a meat dish. I should note, for southern Chinese the way I cook this recipe will look overcooked, but in northern China this is normal.
Normally a Chinese meal that is made up of several dishes will include a few complicated dishes and several light easy dishes as as this or Egg and Tomato.
Preparation Time: 1 minutes
Cooking Time: 3 minutes
Serves: 1 as a meal with rice or as a side dish
Ingredients 100g baby spinach leaves
1 clove garlic, crushed
1 teaspoon dark soy sauce
1 teaspoon oyster sauce (substitute any Asian seafood sauce, depending on what you have at home)
Peanut oil for cooking
Heat the oil in a wok or deep sided pan on medium heat. I use peanut oil, but in Chinese cooking, soybean and canola oil are also used.
Add in the spinach and cook until the leaves just begin to wilt.
Add in the garlic and cook for a little more. I add in the garlic late to just lightly roast it.
Add in the soy sauce and oyster sauce and keep cooking until the leaves completely wilt.
Serve with rice for a healthy light meal, as a side with meat and rice, or as a vegetable dish along with other Chinese dishes for a complete Chinese meal.