Blanched xiao bai cai with oyster sauce

    This is an easy dish that only involves blanching and tossing in oyster sauce - great for busy weeknights!


    Central Region, Singapore
    6 people made this


    • 1 tsp oil
    • 300g xiao bai cai
    • 1.5 tbsp oyster sauce
    • Fried shallots for garnish


    1. In a large pot of water add 1 tsp of oil. When the water has boiled, add in the xiao bai cai and blanch it for about 1 minute or until the stem is softened. Remove and drip dry.
    2. Pour the oyster sauce over the xiao bai cai and garnish with fried shallots. Serve.

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