Steamed Chinese Style Vegetables

Ingredients

1- 2 bunches Bok Choy
2 Carrots
2 Zucchini
1-2 tbsp Soy Sauce
1 tbsp Oyster Sauce
1-2 cups Chicken Stock

Difficulty:	Low
Vegetarian:	Yes
No of Servings:	4
Preparation Time:	2 (minutes)
Cooking Time:	10 (minutes)
Hits:	829
Rating:	No votes
Date added;:	19.Jul.2007
Author:	Kath

Description Very simple, quick and easy Chinese style vegetables. You can use Bok Choy or broccolini, or any of the Chinese leafy green vegetables in this recipe. Makes as much or as little as you desire.

Instructions In a saucepan bring the chicken stock to the boil. Julienne (cut into thin strips) the carrots and zucchini. Add the carrots and zucchini to the chicken stock. Chop the base off the Bok Choy and wash the Bok Choy leaves to remove any dirt. Put the Bok Choy into the saucepan and mix around slightly to cover the leaves in the stock. Reduce the heat, and then put the lid on the saucepan. In 3-4 minutes, remove the lid from the saucepan. Your Bok Choy should be almost cooked by now. Add the oyster sauce and the soy sauce and toss to combine with the vegetables. Drain most of the liquid and serve immediately.

Notes I cook these vegetables up and serve them with my Salmon Steaks. I put them in the center of the plate and then place the salmon on top of them - looks impressive! I also serve with some potato wedges and oven roasted tomatoes. Delicious! If you want to make the sauce thicker to spoon over the vegetables, just remove the vegetables from the saucepan, combine 2-3 teaspoons of cornflour with a small amount of water in a cup, and then add it to the remaining sauce in the pot and stir until it boils and thickens.