Chinese greens

In Nigel Slater's simple recipe, the pure, clean, fresh taste of steamed pok choi, choy sum, or mustard greens, is tastily dressed with a good glug of oyster sauce
By Nigel Slater
Chinese greens
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 small handfuls Chinese greens, either short, fat pak choi, mustardy, loose-leafed gai choy, or thin-stemmed Chinese broccoli
  • 1 tbsp peanut oil
  • oyster sauce, to taste
  • chilli sauce


1. You will need some sort of steamer here and can either use a made-for-the-job steamer or you can improvise with a colander and saucepan lid. Either way will work. Put a pan of water on to boil--the pan should be big enough for your steamer to sit comfortably on top without touching the water.

2. Wash the greens thoroughly, checking for any grit or insects hiding in among the leaves. I say this as someone who has occasionally cooked a caterpillar along with the broccoli. Put the greens into a steamer basket, colander, what you will, and sit them on top of the pan of boiling water. Cover with a lid.

3. Warm a tablespoon of oil in a small pan, add four or five big glugs of oyster sauce, then stir in some chilli sauce. The amount will depend on how hot you want your sauce to be and what sort of chilli sauce you are using. For the record, I start with half a teaspoon (for which you can read one small squirt) of thick Vietnamese chilli sauce and taste as I go. Remove the sauce when it is warm, lift the steamed greens onto a plate, and drizzle over the sauce.

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