Ingredients:

3 tablespoons oyster sauce

1 teaspoon sugar

1 tablespoon peanut oil (or vegetable oil)

1 bunch Chinese broccoli (Gai Lan), tough ends removed

6 tablespoons water

1/2 teaspoon sesame oil

1 tablespoon Chinese cooking wine or mirin

2 tablespoon garlic , minced

1 teaspoon ginger , minced

Instructions:

Combine the oyster sauce, sugar, cooking wine, sesame oil and water in a small bowl. Mix well and set aside.

Bring a large pot of water to a boil. Add a pinch of salt and a drizzle of oil for vibrant color (Optional). Add the Chinese broccoli and boil over medium heat, until the broccoli is cooked through and the stem part remains crisp, 1 to 2 minutes. Drain broccoli, rinse with cold tap water for a few seconds to stop cooking, then drain again and transfer to a large plate. Spread them out so there’s little overlap. If the Chinese broccoli is very wet, you can use paper towels to pat the surface dry.

Heat a small skillet or a saucepan over medium heat until hot. Add peanut oil, garlic and ginger. Stir a few times until fragrant.

Turn to low heat. Add the oyster sauce mixture and stir immediately. When the sauce becomes fragrant, after 10 to 20 seconds, pour the oyster sauce over the Chinese broccoli.

Serve immediately as a side dish.

Ingredients:

1 pound green beans, trimmed

2–3 tablespoons vegetable oil

5 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon sesame oil

Salt and pepper to taste

Instructions:

Wash and dry the green beans completely (important for getting them crispy).

Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add the green beans and stir-fry for 5–7 minutes, until they get wrinkly and slightly blistered. Stir frequently so they don’t burn. Remove and set aside.

In the same pan, add a little more oil if needed. Add the minced garlic and stir-fry for 30 seconds until fragrant.

Return the green beans to the pan. Add soy sauce, oyster sauce, sugar, and a pinch of salt. Toss well to coat everything.

Drizzle with a little sesame oil before serving.

Works great as a side dish for rice, dumplings, or noodles.

Ingredients:

1 pound baby bok choy, halved or quartered if large

2 tablespoons vegetable oil

6 cloves garlic, finely minced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon cornstarch

¼ cup water

1 teaspoon sesame oil

Pinch of red pepper flakes

Instructions:

In a small bowl, mix the soy sauce, oyster sauce, sugar, sesame oil, pepper flakes, cornstarch, and water. Set aside.

Bring a pot of water to a boil. Add bok choy and cook for 30–45 seconds, just until bright green and slightly tender. Drain and set aside.

In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and stir-fry for about 30 seconds until fragrant (do not burn).

Stir the sauce mixture and pour it into the skillet. Let it bubble and thicken slightly, about 1 minute.

Add the blanched bok choy to the skillet. Toss gently to coat the bok choy evenly with the garlic sauce. Serve hot as a side dish or over steamed rice.