The Easy Vegetables

Well this isn’t really the easiest vegetables, the easiest vegetables are when you just use the garlic oil and don’t add the oyster sauce mix. They also taste nice. The oyster sauce part only adds a whole extra 10 seconds though. So really, it depends what you feel like having.

Nice and fresh and crunchySee how the garlic is a bit golden?

A tip – you can use any vegetables, but they have to be green, and they have to be fresh. Else it’ll taste odd. Blanching vegetables is an art I haven’t mastered, so I’m not going to pretend to tell you how long to cook them for. I usually bite one to check. By then the rest of the pot has usually overcooked. I need to work on my timing.

Kailan with oyster sauce and garlic

This is one of my standby weeknight dishes. Often eaten with a spicy omelette (that’s an egg beaten with the Thai chilli paste below. If you feel like being fancy, chop some onions into it).

Thai Chilli Paste - the only

Easy Green Vegetables with Garlic and Oyster Sauce

If you want tips and the original recipe, you can find them at RasaMalaysia.com. I lazied it up a bit – all the sauces are done in the microwave, and you only need to boil a pan of water to cook the vege.

A bunch of green vegetables
3-4 cloves garlic, crushed and chopped
1 – 2 tablesp oil – for the garlic oil
1 tablesp oyster sauce
1 tablesp water
1/4 tablesp oil – for the oyster sauce
1/2 teasp sugar
Salt
White pepper – optional

  1. Blanch the vegetables in boiling water. I suggest you look at RasaMalaysia.com’s tips on this not mine. She mentions you should add a little oil to the water to prevent the vege from going limp. Don’t overcook them, or they’ll be soggy.
  2. Remove the excess water from the vege with paper kitchen towels. Put them on a plate, nicely.
  3. Crush and chop the garlic. Put it in a ramekin or a mug with the olive oil. Add a pinch of salt.
  4. Stick the garlic mixture in the microwave on high for between 15 to 30 seconds, depending on how high the power is on your microwave. I start with 15 seconds, then go up in intervals of 5 to 10, depending on how brown the garlic is. The oil keep sizzling after you take it out the microwave, so wait until it stops sizzling before you decide to put it back in for another few seconds. You need the garlic to be nice and golden, but not burnt (black/brown). I actually have a special mug I use for this, because it makes your mugs smell a bit garlicky if you do it a lot. Watch out for hot oil!
  5. Mix the oyster sauce, water, oil, and sugar in another mug. Put this in the microwave for about 10 seconds, then taste. If it tastes done then stop, else put it back for another 5 seconds. Use a high sided mug for this, because it can spit. If you’ve had it before then you know what “done” tastes like. If not, then just go straight for 15 seconds.
  6. Pour the oyster sauce and garlic oil mixtures over the vege. Sprinkle on a little white pepper, if you like. See, done. And you didn’t even need your pan today.
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