Chinese Vegetable – Shanghai Cabbage with Oyster Sauce and Garlic

001 Garlic & Oyster Sauce Shanghai cabbage Main Photo

A vegetable dish for all seasons! Another versatile dish since this cooking method suits not only the featured vegetable but other types like Kai Lan, Chye Sim, and Broccoli as well. It is readily available from humble Food Courts stalls to the sophisticated Chinese restaurants.

When you run out of ideas as to what vegetable dish will complement all the other dishes you have ordered at the restaurant or you are cooking at home, resort to this dish or a variation of it. Your default vegetable dish! I am convinced that its universal appeal is brought about by the garlic oyster sauce.

Ingredients for this Dish are:-

  • Shanghai  Cabbage, 500 gm
  • 8 Garlic cloves, peeled and roughly chopped but chunky
  • Oyster sauce, 1 Tbsp
  • Light soy sauce, 2 Tbsp
  • sugar, 1 tsp
  • Cooking oil, 2 Tbsp
  • Sesame oil, 1 Tbsp
  • water for blanching vegetables

Preparation

STEP 1. Gather all the ingredients and cooking utensils. A wok is not necessary. A large saucepan will suffice.

STEP 2. Wash Shanghai Cabbage. Make a slit base of vegetable. 

STEP 3. Pull the slit Shanghai Cabbage apart from the slit end. This action will split vegetable into 2 pieces. Depending on the size of your wok or saucepan, portion out all the vegetables which have been already been split, into 2 to 3 lots for even blanching subsequently.

STEP 4. Into a small bowl, measure and add the oyster sauce, light soy sauce, sugar and sesame oil. This makes up the Sauce. Set aside.

Cooking this Dish

STEP 1. Blanching the Vegetable. Bring the water in the wok to full boil before adding vegetable.

STEP 2. Add prepared vegetable into the wok to blanch but create only one layer of vegetable at a time. Avoid overcrowding the wok. Cover wok. This vegetable is tender so cover wok for no more than 1 min. Remove blanched vegetable onto a smaller colander with a plate beneath to collect drip liquid for use later. Once drained, arrange each half decoratively onto the serving platter, and set aside for the sauce to be cooked.

STEP 3. Cooking the Sauce. With heated oil in wok, add the garlic chunks. Stir with spatula or wooden chopsticks. Take care not to burn garlic chunks so adjust heat accordingly.

STEP 4. Once the garlic chunks lightly caramelize and fragrance wafts into your nose, pour the Sauce over the fried garlic. Cook for about 2 mins.

STEP 5. Add the reserved vegetable liquid into the wok. Bring to boil. Immediately, pour this sauce over the decoratively arranged blanched vegetables.

RECIPE

Serves: 4 to 6 people

Ingredients

  • 500 gm shanghai cabbage
  • 1 ½ to 2 cups water for blanching vegetables.
  • 8 cloves garlic, smashed, peeled and roughly chopped
  • 2 Tbsp cooking oil

Sauce:

  • 2 Tbsp light soya sauce
  • 1 Tbsp oyster sauce
  • 1 tsp sugar
  • 1 Tbsp sesame oil

Method

Preparation

1. Gather all the ingredients and cooking utensils. A wok is not necessary. A large saucepan will suffice.

2. Wash Shanghai Cabbage. Make a slit base of vegetable.

3. Pull the slit Shanghai Cabbage apart from the slit end. This action will split vegetable into 2 pieces. Depending on the size of your wok or saucepan, portion out all the vegetables which have been already been split, into 2 to 3 lots for even blanching subsequently.

4. Into a small bowl, measure and add the oyster sauce, light soy sauce, sugar and sesame oil. This makes up the Sauce. Set aside.

Cooking the Dish

1. Blanching the Vegetable. Bring the water in the wok to full boil before adding vegetable.

2. Add prepared vegetable into the wok to blanch but create only one layer of vegetable at a time. Avoid overcrowding the wok. Cover wok. This vegetable is tender so cover wok for no more than 1 min. Remove blanched vegetable onto a smaller colander with a plate beneath to collect drip liquid for use later. Once drained, arrange each half decoratively onto the serving platter, and set aside for the sauce to be cooked.

3. Cooking the Sauce. With heated oil in wok, add the garlic chunks. Stir with spatula or wooden chopsticks. Take care not to burn garlic chunks so adjust heat accordingly.

4. Once the garlic chunks lightly caramelize and fragrance wafts into your nose, pour the Sauce over the fried garlic. Cook for about 2 mins.

5. Add the reserved vegetable liquid into the wok. Bring to boil. Immediately, pour this sauce over the decoratively arranged blanched vegetables.

 

 

Serving Suggestions.

What ingredients are already in the fridge or freezer which should be used up first? Check and one of these below may be just what you can cook conveniently.

Seafood dishes

1. Dry Assam Seafood. Click here

2. Fried Fish with Fermented Black Bean Sauce. Click here.

3. Stuffed You Tiao (Baked).  Click here.

Meat dishes

1. Beef Rendang (spicy). Click here

2. Singapore Curry Chicken (spicy). Click here.

3. Paper Wrapped Chicken (Baked). Click here.

4. Pari Pari Style Chicken Wings. Click here.

5. Cha Siu or Chinese BBQ Pork. Click here.

Vegetable, Tofu and Egg Dishes

1. Broccoli and Meat/Tofu Stir Fry. Click here.

2. Pork, Spinach and Egg Stir Fry. Click here.

3. Ladies Fingers with Dried Sambal Prawns (spicy). Click here.

It is hard to resist a dessert. A plate of cold, freshly cut seasonal fruits is always appropriate. Consider any one of these which can be prepared a day ahead.

1. Almond Jelly + Longans Click here.

2. Coconut Jelly with Can Lychees. Click here.

3. Sweet Potato Dessert Soup. Click here.

4. Orange Agar Agar Wedges. Click here.

5. Sago Pudding. Click here.

6. Caramel Custard. Click here.

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