Restaurant-style Chinese Greens with Oyster Sauce Recipe
March 12th, 2008 49 Comments

Restaurant-style Chinese Greens with Oyster Sauce Recipe

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Recipe: Restaurant-style Chinese Greens with Oyster Sauce


Your favorite Chinese greens (I used 6 baby bok choy for my dish)
1 tablespoon oyster sauce (Lee Kum Kee brand preferred)
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder

Garlic Oil:

2 cloves garlic (finely chopped)
1 teaspoon oil


Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.

Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.

In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.

Cook’s Note:

For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown.

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49 comments... read them below or add one

  1. Anonymous says:

    I love this dish… I had it so often in S’pore but I did not know how to make it. Thanks!

  2. Kevin says:

    So simple, so good looking, and so good!

  3. Christine says:

    This a simple, great looking dish. I’m wondering if you use a carbon-steel wok or a cast-iron one?

  4. Hazza says:

    Great tip! I look fwd to trying it soon. I normally just blanch veg and add oyster sauce straight from bottle …my preference is Amoy brand.

  5. Mochachocolata Rita says:

    ehmmmm…so happen, i kinda like my veggie a bit overcooked opppsss…i love kai lan, and i dunno why i am not a big fan of choy sum

  6. Indonesia-Eats says:

    Bee, after blanching and draining I usually put the vegetables in a bowl with ice cubes, to stop cooking process itself

  7. Zen Chef says:

    I know, sometimes things that look easy are a bit tricky to make.
    You’re the master of the wok! No question about that.

  8. Ling says:

    this is the most basic chinese dish, so easy to make yet so nice! One dish that I will cook when I am hungry and lazy!

  9. Amy says:

    Great tips! I too dread the overcooked veggies.

  10. joey says:

    Thanks for sharing the secret! Can’t wait to try this out :)

  11. Nilmandra says:

    My favourite vegetable cooked this way is kailan. We tend to use shallot oil rather than garlic oil at home, but both add lovely flavours. Garlic is less fussy to peel than shallots though!

  12. Katy says:

    sounds so delicious! i had pak choi from the farmer’s market a month or two ago and roasted it with olive oil — i will try this next time!

  13. bruleeblog says:

    My mom taught me the “oil in the water” trick just last week when she cooked up a bunch of fresh gai lan. I never knew her secret until recently!

  14. Anonymous says:

    Thanks for the simple recipe. How do I make garlic oil? Fry the garlic in oil and store up in oil? Or soak chopped garlic in oil?

  15. delacour says:

    I don’t like to boil my veggies, so I usually steam them. It works best with soft veggies such as the bok choy. That’s how I normally prepare this dish.

  16. Alex says:

    this chinese greens with oyster sauce looks so good. i will try making it using you chinese greens with oyster sauce recipe.

  17. shekin says:

    Love this recipe and thanks for the great tips. Made it last night and turned out to be exactly like I wanted. Green still crunchy and sauce is yummy. Thanks again!!!!(7 Sep 08)

  18. V says:


    Just would like to know if it’s ok to link this recipe to mine as source? I tried this and it’s great!.


  19. Anonymous says:

    Nice recipe, now I can do the asian greens in ‘restaurant style’.

    My 5 min asian green recipe is usually: Heat oil and add crushed garlic until aromatic, then add the green veggies, oyster sauce, a little soy sauce and sugar.

    But now, I can do your style if I have dinner parties or cooking for the in-laws, to make it more presentable.

  20. Gary says:

    Great recipe, I do a dish similar to this but use a little rice flour to replace the sugar, and add a bit of crab broil to the cool water when dissolving the flour. This enhances the Oyster flavor and adds a bit of sweet thickness to the sauce. Very Chinese restaurant-style in my opinion.

  21. Roselle says:

    Love this dish…Also good with Pea Sprout greens.

  22. Ping says:

    Wow that’s a very detailed post/recipe, thanks a lot!

  23. Emile says:

    So simple and yet so effective. I cooked the bok choi for a bit longer than you said but it was brill and its another of your recipes that I’ll be doing again.

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  25. Linda says:

    Hi, Can you please confirm if that’s crushed peanuts on top of the bok choy in your picture?? It looks like it is to me but you never mentioned peanuts in your recipe?
    Thanks, Linda

  26. Hugh says:

    Hey, a quick question for someone: to make the garlic infused oil you say to brown it in “cooking oil” — is there a type of oil you use as your standard? Should it be an essentially flavourless oil like canola, soy, or peanut, or could one use sesame oil? Inquiring minds want to know (I tried the recipe with soybean oil with a dash of sesame in it and it wasn’t at all bad, but I wondered what the received wisdom was!)

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  28. Gangka says:


    Thanks a lot for sharing simple and delicious Chinese recipes. I followed exactly the whole recipe and it turned out well… Delicious. I made it a point to cook this recipe every week. I’m looking for Baby Kailan recipe and ‘Chap cai'(mixed vegetable) recipe. Keep up your good work.

  29. Simon says:

    Very good and tasty dish, but I substituted water with unsalted chicken stock. It basically just added a little extra flavor. Excellent recipe;)

  30. GypsyDave says:

    Just made this using standard mustard greens, it was great. It would probably be good using just about any vegetable in the “brassica” family. I had it with fried eggs on sour dough toast. Delicious!!! Didn’t have any white pepper so I substituted a few drops of siracha… Very good.

  31. Alex Noreson says:

    Before anyone screams Adultery, let me say that Chinese and Cajun cuisine has been very popular in New Orleans for a long time but not highly promoted. And for anyone that hasn’t heard of this particular mix, try it once and laissez les bon temps rouler..(let the good times roll) Your baby bok choy recipe is a perfect match made in heaven for Louisiana Cajun Crayfish Tails sauteed in the same garlic oil with a few drops of liquid crab boil seasoning for spice (warning -this stuff is hot). and served along on top of your Baby Bok Choy Greens just as you wrote it. Kudos for a very detailed but simple recipe. Go Girl.

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  34. Anne says:

    I just made this tonight with your Chinese style steamed fish with great results. I love the garlic oil on top especially. For a long time I’ve been puzzled about how to flavor my bok choy and now I think I might’ve found a favorite! Thank you :)

  35. ucookbooks says:

    Like this simple recipes!

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  40. Ronald says:

    Thanks, finally found a good description how to make this healthy vegetable (did it wrong all the time by cooking the bok choy in oil…)

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  43. zakirahzakaria says:

    Love it! This has become a staple in my family.

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  45. michael says:

    where is the recipe for this. ive looked all over your site and I cant find it

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