I’ve pinned down a really good stir-fry sauce to accompany my favourite Chinese greens. It’s taken quite a bit of tweaking, and at this point, I’d like to think of it as a really good sauce base that’s versatile enough for you to easily make it your own.
This is one of those sauces where a little bit of this and a little bit of that, all come together to make an exceptionally robust, full-bodied and flavourful garlic-infused oyster sauce. This sauce can be thickened (or not at all) to your desired consistency – I know, some of us like our sauces and gravies thick, gooey and starchy to the hilt, while others prefer their veggies in a slurpy, soupy sauce. This sauce is more the consistency of a smooth glace, just thick enough to thinly coat your vegetables, and to spoon over rice.
I particularly enjoy pairing this sauce with one of my favourite Chinese greens, Thai kailan or gai-lan (also sometimes referred to as Chinese broccoli or Chinese kale), but it’s just as good with other varieties of kailan including Hong Kong kailan, baby kailan, as well as other Chinese greens including cai xin, nai bai (also known as milk cabbage), bok choy, xiao bai cai (Chinese cabbage), as well as mixed vegetables.
Want to make your stir-fries all the more delish? My method is to use cooking oils that are infused with the flavours of garlic or shallots. Traditionally, lard was used to flavour most stir-fries. But while I enjoy lard, it’s not something I want to use frequently in my cooking.
So, here’s my next best option. I fry chopped garlic or very thinly sliced shallots in mildly hot oil until they turn golden brown and crisp up nicely when sieved out of the flavour-infused oil. It’s really easy and adds no more than 2 to 3 minutes to your preparation time, but so worth it! And to boot, you get crispy, crunchy, garlicky morsels as you tuck into your veggies, as well as attractive specks of golden brown to warm up the colour of your dish.
You might like to check out some useful tips on how to execute a good stir-fry in my post on stir-fried nai bai with garlic. Do read this post as well if you’re looking for a lightly-flavoured or clear-coloured sauce to accompany your vegetables.