Blanched leafy veggie with fragrant garlic sauce

 

Ingredients:

4 cloves garlic (peeled and chopped)

1 1/2 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tsp cornflour/cornstarch

1 tbsp water

1/2 tbsp cooking oil

1 packet green veggie (I use bok choy) - separate the veggie into individual leaf, washed and drained

Methods:

1. In a small bowl, add oyster sauce, dark soy sauce, cornflour and water; stir to mix until combined.
2. In a medium heated wok add cooking oil.  Add the garlic and fry until fragrant and lightly golden.  Give the sauce a stir and pour into the garlic.  Stir and simmer on low heat till gently bubbling and thickened.  If the sauce is too thick add another tablespoon of water.
3. Remove the sauce into a bowl and set aside.
4. To blanch the veggie: bring a wok of water added with two pinches of salt and half tablespoon of cooking oil to a boil.  When the water is boiling, put in all the veggie.  Quick blanch them evenly for about 12 seconds.  Drained and arrange on a serving plate. 
5. Drizzle the fragrant garlic sauce over the veggies.
6. Serve!

I adapted this recipe from 'Mama Pearl Asian Kitchen' by Pearl Ng with a slight adjustment to suit my cooking preference.