Steamed Gunsho with Garlic and Oyster Sauce

Ingredients

1 bunch gunsho, woody ends snapped off

2 cloves garlic, peeled and minced

2 shallots. minced (optional)

oil for frying

scant 1/4 cup oyster sauce

3 T. rice wine

Instructions

This is a very quick recipe to put together. Have all or your ingredients ready so that the gunsho is still hot once the sauce is made.

Steam the greens until just tender. Alternately, blanch in salted boiling water for about 45 seconds.

Fry the garlic and shallots for a minute or so in a little bit of oil, until they begin to get golden brown.

Stir in the oyster sauce and rice wine, bring to a boil. Let the sauce cook for a minute and then pour over the steaming-hot greens.

 

 

Advertisements

Share/Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s