Popular Asian Green Vegetables Side Dish (Print Version)

Four quick Asian green vegetable side dishes with garlic, soy, sesame, and oyster sauce flavors.

# Ingredients:

Korean sesame spinach

01 - 8 oz (225 g) fresh spinach, washed well
02 - 1 teaspoon kosher salt, for blanching water
03 - 1 small garlic clove, finely minced
04 - 1 green onion, finely sliced
05 - 1 1/2 teaspoons soy sauce
06 - 1 teaspoon toasted sesame oil
07 - 2 teaspoons toasted sesame seeds, plus more for serving

Garlic oyster gai lan

08 - 1 lb (450 g) Chinese broccoli, tough ends trimmed
09 - 1 teaspoon kosher salt, for blanching water
10 - 1 tablespoon vegetable oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, minced
13 - 3 tablespoons oyster sauce
14 - 1 tablespoon Shaoxing wine or mirin
15 - 1/4 cup (60 ml) water
16 - 1/2 teaspoon sugar
17 - 1/2 teaspoon toasted sesame oil

Chinese garlic green beans

18 - 1 lb (450 g) green beans, trimmed and dried well
19 - 2 tablespoons vegetable oil, plus more if needed
20 - 5 cloves garlic, minced
21 - 1 tablespoon soy sauce
22 - 1 tablespoon oyster sauce
23 - 1 teaspoon sugar
24 - 1 teaspoon toasted sesame oil
25 - Black pepper, to taste

Baby bok choy garlic sauce

26 - 1 lb (450 g) baby bok choy, halved or quartered
27 - 2 tablespoons vegetable oil
28 - 5 cloves garlic, finely minced
29 - 2 tablespoons soy sauce
30 - 1 tablespoon oyster sauce
31 - 1 teaspoon sugar
32 - 1 teaspoon cornstarch
33 - 1/4 cup (60 ml) water
34 - 1 teaspoon toasted sesame oil
35 - Pinch of red pepper flakes

# Instructions:

01 - Wash spinach, gai lan, green beans, and bok choy well. Trim tough ends, halve large bok choy, and dry the green beans very well so they blister instead of steam.
02 - Bring a pot of salted water to a boil. Blanch spinach for 30-45 seconds, rinse under cold water, gently squeeze, and cut into short lengths. Toss with garlic, green onion, soy sauce, sesame oil, and sesame seeds.
03 - Boil the Chinese broccoli in salted water for 1-2 minutes, until the stems are crisp-tender. Drain well and arrange on a serving plate.
04 - Heat 1 tablespoon oil in a small skillet. Cook garlic and ginger for 20-30 seconds, then add oyster sauce, Shaoxing wine or mirin, water, sugar, and sesame oil. Bubble briefly and spoon over the gai lan.
05 - Heat 2 tablespoons oil in a wok or wide skillet over medium-high heat. Add green beans and stir-fry for 5-7 minutes, until wrinkled and browned in spots. Remove to a plate.
06 - Add garlic to the same pan and cook for 20-30 seconds. Return the beans, add soy sauce, oyster sauce, sugar, sesame oil, and black pepper, then toss until coated.
07 - Boil bok choy for 45-60 seconds, just until bright and slightly tender. Drain well so the sauce does not turn watery.
08 - Mix soy sauce, oyster sauce, sugar, cornstarch, water, sesame oil, and red pepper flakes. Cook garlic in oil for 20-30 seconds, add the sauce, simmer until glossy, then toss in the bok choy and serve.

# Notes:

01 - Makes 4 small vegetable sides, enough for 6-8 side servings.
02 - The spinach can be served cold, room temperature, or lightly chilled.
03 - Cook the hot greens close to serving for the best texture.

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