If you're looking for a side dish that is packed full of flavour and is a little different, then look no further than this recipe for Asian greens with vegan oyster sauce. This recipe comes courtesy of Whole Food Heaven and is the perfect side to many dishes.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Asian Greens with Vegan ‘Oyster’ Sauce (V)
We love to add a whack of greens to pretty much every meal we eat, and this is a great way to do it. Buy whatever’s available – pak choy is increasingly easy to get hold of and available in most supermarkets, but gai lan is a big favourite of ours if you’re able to get to an oriental grocery. Vegan ‘oyster’ sauce is just as tasty with local greens like chard, kale or cabbage and is also lovely with stir-fries.
- Your choice of greens – pak choy, gai lan or morning glory are all good
For the oyster sauce
- 1 tbsp coconut oil (or cooking oil of your choice)
- ½ onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tbsp sugar
- 4 tbsp Shaoxing wine
- 1–2 tbsp tamari, to taste (make sure it‘s gluten free)
- A dash of toasted sesame oil
Heat the coconut oil in a pan and sauté the onion and garlic over a medium heat for a few minutes until they become translucent. Add the sugar and continue to heat until it begins to caramelize, about 4 minutes, then add the wine and flambé (if you can and want to show off a bit – otherwise not the end of the world to just cook it). Taste and add the tamari and a dash of sesame oil to season.
Steam the greens. How long will depend on which greens you’re using, but it normally takes about 5 minutes. Drain, transfer to a bowl or plate, pour the sauce over the top and serve.