(Chinese recipes, prepare authentic Chinese food now!)
Vegetables are healthy and great, but they are boring and hard to cook. Unlike protein (such as meat or fish), vegetables don’t have much flavor. In Chinese cooking, the key to cooking vegetable dishes lies in the creative use of side ingredients and sauces to bring out the taste and texture of vegetables.
Chinese love leafy greens: choy sum, kai lan, bok choy, gai choy, etc. In everyday Chinese meal, there is always a vegetable dish to complement other main dishes. In Chinese or Cantonese restaurants, Chinese vegetables are often served two ways: brown sauce (flavored with oyster sauce) or white sauce–a cooking style I am sharing with you today.
I used choy sum (菜心/油菜心) for this recipe–a very typical Chinese vegetable that you can get in any Asian stores. Choy sum is great with oyster sauce, but an occasional white sauce is awesome, too.
If you love Chinese recipes and wish to learn more about cooking vegetables, do master this Chinese vegetable recipe as it’s very versatile and goes well with most Chinese leafy greens.
Here is my recipe for choy sum with white sauce. Bon appetit!
(Click Page 2 for the Chinese Vegetable (Choy Sum) with White Sauce Recipe)