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    You are in: Home / Chinese / Chinese Vegetables Recipe
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    Chinese Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    JustJanS's Note:

    I made these last night to go with a duck curry. I used a bunch of asparagus, two bunches of baby bok choy quartered, and a bunch of broccolini. You can also use choy sum or gai larn or any combination of all the above. I didn't know the weight of the veg, so I doubled the sauce to be sure I had enough. This is the original recipe. Cut different veg in half or thirds so they are roughly equal lengths. Remember an Aus tablespoon is 4 teaspoons.

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    Units: US | Metric

    • 500 g chinese green vegetables (see intro above)
    • 2 teaspoons peanut oil
    • 1/2 teaspoon finely chopped garlic
    • 1 tablespoon oyster sauce
    • 1/2 teaspoon caster sugar
    • 2 tablespoons water
    • 1 teaspoon sesame oil


    1. 1
      Bring a large pan of water to the boil.
    2. 2
      Wash the greens and remove any tough leaves or trim asparagus of woody bottoms etc.
    3. 3
      Add the greens to the pan and cook for one to two minutes or until just tender but very crisp and bright green.
    4. 4
      Remove them from the pan and drain well, place them on a heated platter.
    5. 5
      Heat the peanut oil in a small pan and cook garlic briefly. Add the reaining ingredients and bring to the boil. Pour over the greens and toss to coat.
    6. 6
      Serve at once.

    Ratings & Reviews:


    Nutritional Facts for Chinese Vegetables

    Serving Size: 1 (15 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 34.6
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 123.1 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.0 g
    Sugars 0.5 g
    Protein 0.0 g

    The following items or measurements are not included:


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