March – The Best 4 Ingredient Chinese Sauce for Green Vegetables

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.

Yu Choy

yu choy

Chinese broccoli

Chinese broccoli

Baby Bok Choy

Baby Bok Choy

Asparagus with 4 Ingredient Chinese Sauce

Asparagus with 4 Ingredient Chinese Sauce

This sauce will make your vegetables glisten and the sesame oil has a wonderful nutty aroma.

Ingredients

  • 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.

  1. Wash your vegetables to get rid of any sand or grit, trim away any tough ends. Drain well.
  2. You can cook the vegetables by steaming, or blanching in a pot of water, or by roasting.
    1. 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.
    2. 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.
    3. 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.
  3. 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.
  4. Drain the cooked vegetables well (especially if boiled), arrange on a dish and pour the sauce over. Toss carefully to coat.
  5. Taste if you need to add additional salt and pepper.
    Asparagus with 4 Ingredient Sauce

    Asparagus with 4 Ingredient Sauce

    I’m taking this to share on Fiesta Friday #113 hosted by Angie. Come check out the wonderful goodies being served. This week’s co-hosts are Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.

10 thoughts on “March – The Best 4 Ingredient Chinese Sauce for Green Vegetables

  1. Mmm, simple, versatile, and sounds delicious Liz! It makes such a beautiful glaze-like sauce for the vegetables! I like how you cook the sauce before putting it on; oyster sauce is a fairly strong, so I think a bit of cooking takes off a bit of the pungency.

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