Fast cooking with a tangy sauce is a good way to approach any sort of bitter green such as rapini or other Chinese greens. A bamboo steamer is handy to preserve colour and texture. Keep in mind everything happens at once —prep ingredients first, then cook.
- steamed rice, enough for 4 people
- 4 stalks gai lan, each with 3-4 branches (or 1 large bunch rapini)
- 1 T canola oil
- 2 cloves garlic, sliced thin
- 1 knob ginger, peeled and sliced into matchstick-sized pieces
- 6 T oyster sauce
Make rice.
Place steamer over a pot of water. Bring to a boil and steam greens until tender (about 5-10 minutes depending on age and freshness of greens).
Meanwhile, warm oil in a saucepan big enough to toss the greens. Fry garlic and ginger until soft and turning golden; watch that the garlic doesn’t burn. Stir in oyster sauce. Drain greens and place in pan with sauce. Toss gently to combine. Serve immediately on rice.
Serves 4 as a side dish.