Oyster Sauce Vegetables with Fried Shallots


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


  1. Sliced shallots thinly. Wash the vegetables. Cut the ends of the Xiao Bai Cai and then cut them to approximately 3 sections lengthwise.
  2. Prepare Oyster sauce mixture: 1 tbsp Oyster Sauce, 1 tbsp hot water, 1/2 tsp sugar. Mix well until sugar is dissolved.
  3. 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.
  4. Heat oil to medium. Add the sliced shallots until it turned golden brown. (Or 2 spoons of Crispy Fried Shallots Oil).
  5. 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.


Carrots, Potatoes, and Mushrooms “Saute”

Ingredients Serves 2

  • 2 medium carrots, peeled, cut into rounds
  • 1 medium potato
  • 1 tablespoon olive oil
  • 12 red onion, sliced
  • 1garlic clove, peeled and smashed/sliced
  • 1 cup fresh mushrooms, sliced
  • pinches of salt and black pepper


  1. Boil unpeeled potato and chopped carrots. Add water to cover by one inch and bring to a boil. About 5-8 minutes, poke the ingredients with a fork to see if they’re soft. If yes, drain the water. Take out the carrots and peel the potatoes
  2. Heat olive oil in a frying pan. Add garlic, onion and mushrooms. Sauté about 5 minutes. (In a sauté, all the ingredients are heated at once, and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil, or by repeatedly jerking the pan itself.)
  3. Add the potato, carrots, salt and pepper, and continue to Saute. Cover and cook over low heat for 3 minutes. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 5 minutes.