Blanching is scalding vegetables in boiling water or steam for a short time. Many green vegetables turn a brighter green color when blanched. Blanching helps cleanse the dirt and bacteria from the vegetables and minimize the loss of nutrients. It is a simple yet delicious.
Ingredients:
- Vegetables of your choice (eg. Pak Choy, Lettuce, Broccoli)
- 2-4 shallots, sliced thinly (best with ring on)
- 1 tablespoon vegetable oil
Seasoning:
- 1 teaspoon salt, to taste
- 1 tablespoon oyster sauce, to taste
Steps:
1. Clean vegetables with vegetable liquid
2. Cut vegetables to desired size.
3. Fill wok/ saucepan with about an inch of water, cover and bring it to a boil.
4. Add few drops of oil & a dash of salt in the boiling water.
5. Add vegetables and blanch for approximately 10-30 seconds (according to your preferred softness). Drain, and assembled on plate.
6. Garnished vegetables with fried shallot & add oyster sauce.
7. Enjoy
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