Photo and Recipe by Tod Dimmick
Fresh earthy choi flavors meld beautifully with oyster sauce.
Prep time: 10 minutes
Cook time: 12 minutes
Serves: 4-6 as a side dish
2-3 TB canola oil
3 cloves garlic, crushed
1 bunch scallions, chopped
1 bunch red choi, rinsed and coarsely chopped, stems separated from leaves
1 bunch swiss chard, rinsed and coarsely chopped, stems separated from leaves
3 TB chopped fresh cilantro
2-3 TB oyster sauce
the choi stems into chunks about 1/4 inch wide, and coarsely chop the
leaves, keeping them separate. Do the same for the chard. Heat the oil in a wok or large
skillet over medium heat, and cook the garlic, scallions, chard and choi stems for 4 minutes, stirring. Add the chard leaves and choi leaves, stir, and cover for 3-4 minutes to steam the leaves (steam to the texture you like).
Remove cover when the leaves begin to wilt, sprinkle with cilantro, drizzle with oyster sauce,
and stir to combine.