This may be one of the quickest and easiest ways to prepare leafy greens for dinner. Use this recipe as a springboard to experiment with other condiments and flavour combinations. For instance, drizzle a spoonful of your favourite chilli crisp at the end for added texture and heat.
Yau mak with onion-garlic oil
by Chew Swee PeakThis may be one of the quickest and easiest ways to prepare leafy greens for dinner. Use this recipe as a springboard to experiment with other condiments and flavour combinations. For instance, drizzle a spoonful of your favourite chilli crisp at the end for added texture and heat.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
1 tsp cooking oil
1 bunch yau mak/baby lettuce, trimmed and rinsed
1 tbsp light soy sauce
2 tbsp onion-garlic oil
Directions
- In a wok or skillet, pour 1 tsp cooking oil. Turn the heat on to high. Swirl the pan to coat the base of the pan.
- Once the oil begins to smoke (this will happen quite quickly), immediately add the yau mak leaves to the pan. Stir quickly for about 30 seconds to take the raw edge off the leaves.
- Remove yau mak from the pan into a serving bowl. Drizzle light soy sauce and onion-garlic oil over the vegetables. Lightly toss the ingredients together, then serve.
Tips
- Other leafy Asian greens will work well in this application too such as bok choy and kai lan. If using greens with stalks, add the stalks into the pan and cook for 30 seconds or so before adding the leafy portion of the vegetables. This will help ensure the whole dish cooks evenly.
Ingredients
1 tsp cooking oil
1 bunch yau mak/baby lettuce, trimmed and rinsed
1 tbsp light soy sauce
2 tbsp onion-garlic oil
Directions
- In a wok or skillet, pour 1 tsp cooking oil. Turn the heat on to high. Swirl the pan to coat the base of the pan.
- Once the oil begins to smoke (this will happen quite quickly), immediately add the yau mak leaves to the pan. Stir quickly for about 30 seconds to take the raw edge off the leaves.
- Remove yau mak from the pan into a serving bowl. Drizzle light soy sauce and onion-garlic oil over the vegetables. Lightly toss the ingredients together, then serve.
Tips
- Other leafy Asian greens will work well in this application too such as bok choy and kai lan. If using greens with stalks, add the stalks into the pan and cook for 30 seconds or so before adding the leafy portion of the vegetables. This will help ensure the whole dish cooks evenly.
