Chinese Mushroom Oyster Sauce Stir Fry

Steps

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1. 1
   Bring a pot of water to a boil and add a pinch of salt and a small amount of oil. The salt helps retain the vegetables' vibrant green colour, while the oil keeps them glossy.
   ▶ ≈0:55
2. 2
   Hold the stem end of the Shanghai greens in the boiling water for about 10 seconds to soften the stems, then gently release the leaves and cook for another 10 seconds until the vegetables reach your desired doneness.
   ▶ ≈1:14
3. 3
   Remove the blanched vegetables from the water and drain. You may dunk them in cold water to stop the cooking if desired, or simply drain and plate them warm.
   ▶ ≈1:49
4. 4
   Heat a wok or pan with a tablespoon of oil over medium heat. Add the chopped garlic and fry until fragrant, then add the diced mushrooms.
   ▶ ≈2:22
5. 5
   Add a pinch of salt and keep stirring the mushrooms until they release their moisture and begin to wilt. The salt helps extract flavour from the mushrooms.
   ▶ ≈2:51
6. 6
   Add the oyster sauce, fish sauce (or soy sauce), and sugar. Mix well until combined.
   ▶ ≈3:15
7. 7
   Pour in the water and bring to a boil. Simmer over medium heat for another minute or two to extract the full flavour from the mushrooms.
   ▶ ≈3:33
8. 8
   Season with white pepper. Gradually add the cornstarch solution while stirring, until the sauce reaches your desired thickness.
   ▶ ≈3:57
9. 9
   Increase the heat to medium-high and add the Chinese cooking wine, pouring it along the side of the pan, and mix well.
   ▶ ≈4:42
10. 10
    Pour the mushroom oyster sauce over the blanched vegetables and serve.
    ▶ ≈4:56