Blanching Greens
Blanching greens is a traditional method frequently used in Asian cooking to enhance the color, texture, and flavor of vegetables. By briefly boiling the greens and then quickly cooling them in ice water, this technique helps preserve their vibrant color, tender-crisp texture, and fresh taste, making it an essential step in preparing many classic dishes.
Prep time
10 mins
Serves
2
Ingredients
- 8 oz Bok Choy, Yu Choy, or Gailan
- ¼ teaspoon of oil (olive, grapeseed, or vegetable oil)
- Oyster sauce
- Optional: Garlic, Rice cooking wine
Steps to follow
- Prepare the Vegetables:
- Rinse the vegetables thoroughly to remove any dirt.
- Blanch the Greens:
- Bring a pot of water to a boil.
- Add the vegetables and boil on high heat until tender, usually about 1 minute.
- Remove from heat and drain the vegetables.
- Plate and Add Sauce:
- Place the drained vegetables on a plate.
- Drizzle with oyster sauce.
- Optional Garlic Sauce:
- If desired, dice the garlic.
- Heat a small saucepan with ¼ teaspoon of oil on medium heat.
- Add the diced garlic and cook until fragrant.
- Add the oyster sauce and a splash of cooking wine to the saucepan, stir and turn off the heat.
- Drizzle the garlic-infused sauce over the vegetables. Serve hot.
watch the video
watch our chef expertly guide you through the simple process of making this organic recipe. for more organic recipes, follow our channel on Youtube.