That’s a mouthful of a title for something so simple and quick. But it packs a wallop of flavor in those four ingredients. You commonly find a sauce like this in Chinese Dim Sum restaurants, used to dress some kind of Asian green leafy vegetable. Yu choy is classic as well as Chinese broccoli. I find it works equally well for asparagus or baby bok choy.
This sauce will make your vegetables glisten and the sesame oil has a wonderful nutty aroma.
- 2 tablespoons of oil, divided
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon of sesame oil
You can use any neutral oil, I’ve even used coconut oil and it was delicious.
- Wash your vegetables to get rid of any sand or grit, trim away any tough ends. Drain well.
- You can cook the vegetables by steaming, or blanching in a pot of water, or by roasting.
- If steaming: bring the water of your steamer to a boil and place your vegetables in the basket, drizzle with 1 tablespoon of oil, cover and steam until tender.
- If boiling: bring a large pot of water to a boil and add 1 tablespoon of oil to the boiling water. Add the vegetables and cook until they turn bright green, this could take only a minute or less. Taste a bit to see if they are done to your liking.
- If roasting: preheat your oven to 425 degrees F. Add the vegetables to a large sheet pan, drizzle with 1 tablespoon oil and roast until tender, about 6-10 minutes.
- In any case, while the vegetables are cooking, heat the remaining tablespoon of oil in a small skillet, add the oyster sauce, soy sauce, and sesame oil. Whisk and bring the mixture to a simmer, immediately remove from the heat and set aside.
- Drain the cooked vegetables well (especially if boiled), arrange on a dish and pour the sauce over. Toss carefully to coat.
- Taste if you need to add additional salt and pepper.