Blanched Mustard Greens with Oyster Sauce

Just like many brilliant things, oyster sauce is discovered and invented by accident by an owner of a tea and oyster soup stall in 1888. One day, the owner accidentally boiled his oysters for too long that a viscous brown sauce with a strong taste was formed — the oyster sauce that became a staple condiment of many households was born. Since then, oyster sauce is commonly used in Chinese cuisine to enhance the taste of dishes without overpowering their original flavours. It also does the job of creating a sauce base and adding vibrancy with its glazed texture. Oyster sauce is commonly used in stir-fries and is a key ingredient for various types of dishes, from noodles to vegetables. Want to eat more greens for a healthier you? Come try this blanched mustard greens with oyster sauce recipe! Firstly, blanch the mustard greens in a pot of boiling water until just cooked or when it turns into a darker colour. Remove the mustard greens and cool under tap water, then drain them and cut stalks into 2 to 3-inch lengths and set aside. Next, heat the cooking oil in a pan and sauté some garlic until fragrant. In a small bowl, combine MAGGI® Oyster Sauce, corn flour and water to create the sauce base. Once the sauce is properly dissolved, pour the mixture into the pan and let it boil until it thickens. Finally, turn off the heat and pour it over the cooked mustard greens and it’s ready to serve! A versatile condiment for many dishes, come check out the variety of dishes you can prepare with oyster sauce at MAGGI® — steamed garoupa with MAGGI oyster sauce, silk tofu with oyster sauce and crispy dried shrimps and superb squid in black sauce.

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