Chinese Steamed Vegetables (Asian Greens with Garlic)

landscape view of chinese steamed vegetables on a plate with a pair of chopstick

5 from 2 votes

Chinese Steamed Vegetables (Asian Greens with Garlic)

Simple and straightforward, this method works for all sorts of green vegetables. Chinese steamed vegetables make a perfect side dish to all sorts of Asian style meals.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Asian, Chinese

Keyword: asian greens, chinese steamed vegetables, greens with garlic, steamed greens, steamed vegetables

Servings:

Calories: 95kcal

Ingredients

1 bunch Chinese greens about 12oz (300g), trimmed and any tough stalks removed. Use baby bok choy, choy sum, Chinese broccoli, regular broccoli, spinach or snap peas
2 Tbsp peanut oil or vegetable oil
3 cloves garlic chopped or thinly sliced
1 Tbsp oyster sauce or light soy sauce

Instructions

For stovetop steaming, prepare a steamer pot with an inch of water in the bottom and set on the stove to heat. Have a steamer basket ready. For steam oven steaming, preheat oven to Steam, 212°F/100°C, 100% humidity and have a lightweight stainless steel pan ready.
Have a large bowl or sink full of cold water ready to plunge the vegetables into when they're cooked, so they keep their color.
Put the vegetables in the steamer or oven until just cooked through and bright green. Softer, tender vegetables such as spinach, peas, baby bok choy or choy sum only take a minute or 2. Chinese broccoli, regular broccoli, and broccolini will take 3-4 minutes.
1 bunch Chinese greens
Once the vegetables are done, immediately drop them into cold water to stop cooking. Remove them from the water as soon as they're cooled to warm; don't wait until they're completely cold. Drain, gently squeezing out as much water as you can, then place on paper towels and pat dry. Transfer the vegetables to a warmed plate or shallow bowl for serving.
Heat the oil in a small saucepan or frying pan over medium-high heat. When the oil is hot, add the garlic and stir constantly until the edges of the garlic start to go golden brown. Immediately remove from heat and pour the hot garlic oil over the plated vegetables.
2 Tbsp peanut oil, 3 cloves garlic
Drizzle oyster or soy sauce on top of the vegetables and serve immediately.
1 Tbsp oyster sauce

Nutrition