INGREDIENTS

• Xiao Bai Cai (Baby bok choy, 小白菜) / Shanghai Green
• Fried Shallots (small onions, red or purple ones) 
• Oyster Sauce, Sugar

DIRECTIONS

PREPARE (2 minutes)

• Prepare Oyster sauce mixture: 1 tbsp Oyster Sauce, 1 tbsp hot water, 1/2 tsp sugar. Mix well until sugar is dissolved.
• Cut the ends of the Xiao Bai Cai/Shanghai green and wash the vegetables. 

COOK (1 minute)

You can fry the shallots from scratch or buy them from the supermarket.

• Sliced shallots thinly. 
• Heat oil to medium. Add the sliced shallots until it turned golden brown. (Or 2 spoons of Crispy Fried Shallots Oil).

For the vegetables,

• Boil a large pot of water with 1/2 tbsp vegetable oil added. 
• When the water is boiling, add Xiao Bai Cai and blanch for approximately 10 seconds. They may not look like they are cooked to you by sight, so do not overcook the vegetables.
• Pour the fried shallots (and shallot oil) and oyster mixture over the greens.

Tip: You can use other greens such as baby kailan. It will take a slightly longer time to blanch them. Add 1 tsp of sugar to the boiling water since kailan is slightly bitter.