1-2 bunches/heads Chinese greens tough ends removed and cut to bite-size pieces if needed
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, coarsely chopped
1 tablespoon or soy sauce
Instructions
- Bring a medium pot of water to a boil.
- Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
- Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
- When you’re ready to serve, plate the blanched vegetables with minimal overlapping.
- Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turn golden. Then immediately pour the hot oil with the garlic over the plated vegetables.
- Drizzle soy sauce on top of vegetables and serve immediately as a side dish.
