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“I made these last night to go with a duck curry. I used a bunch of asparagus, two bunches of baby bok choy quartered, and a bunch of broccolini. You can also use choy sum or gai larn or any combination of all the above. I didn't know the weight of the veg, so I doubled the sauce to be sure I had enough. This is the original recipe. Cut different veg in half or thirds so they are roughly equal lengths. Remember an Aus tablespoon is 4 teaspoons.”

Ingredients Nutrition

  • 500 g chinese green vegetables (see intro above)
  • 2 teaspoons peanut oil
  • 12 teaspoon finely chopped garlic
  • 1 tablespoon oyster sauce
  • 12 teaspoon caster sugar
  • 2 tablespoons water
  • 1 teaspoon sesame oil


  1. Bring a large pan of water to the boil.
  2. Wash the greens and remove any tough leaves or trim asparagus of woody bottoms etc.
  3. Add the greens to the pan and cook for one to two minutes or until just tender but very crisp and bright green.
  4. Remove them from the pan and drain well, place them on a heated platter.
  5. Heat the peanut oil in a small pan and cook garlic briefly. Add the reaining ingredients and bring to the boil. Pour over the greens and toss to coat.
  6. Serve at once.

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