Hardy Greens with Asian Sauces

Simple Sauces of Asian Persuasion

Throughout the Asian world meals will always include cooked or fermented greens. I believe it is the keystone to longterm health. Whether raw green salads or cooked greens; there is much to enjoy in this part of the vegetable world.

I love steam, boil, or braise hardy greens: bok choi, collards, broccoli, mustard greens, gai lan [my favorite]….

Gai Lan, Chinese broccolini [Find in Asian Markets] I Grow It Easily in my Garden


  • garlic – 1 tsp, minced
  • ginger – 1 tsp, minced
  • greens – 1 bunch


  1. Cook a bunch of hardy greens by steaming, boiling until tender
  2. Add one of the sauces to finish the dish
  3. Grab some condiments to change the dish up


OYSTER SAUCE: We use oyster sauce to make a sauce! Just combine and drizzle onto cooked greens of choice

  • 3 water [from boiling greens] – 3 TBS
  • 2 oyster sauce [find in International aisle] – 2 TBS
  • 1 soy sauce – 1 TBS

HOT & SWEET SAUCE: This sauce literally replaced my ketchup bottle

  • rice vinegar – 1 cup
  • sugar – 1 cup
  • garlic – 4 cloves
  • salt – 1/2 tsp
  • red pepper flakes – 1 TBS, [also known as gochugaru, or Italian red pepper flakes]


  1. In a small pan add the vinegar and bring to the simmer. Add the sugar and stir to dissolve. Reduce heat and simmer for 5 minutes.
  2. Place the garlic and salt in a mortar and create a paste. Or pour salt onto garlic and finely mince into paste on cutting board. 
  3. Remove vinegar from the burner and stir in the paste and pepper flakes. Let cool.
  4. Bottle [does not need refrigeration]

Above L: Rice Bowl with Gai Lan, Above R: Broccoli in Oyster Sauce, Below Right: BBQ Pork Over Rice with Gai Lan


Asian sauces love tweaking:

  • a drizzle of rice vinegar
  • a pinch of sugar
  • a tweak of hot chilis
  • toasted sesame seeds
  • chopped fresh herb or scallion tops

© 2021, Bill Hettig

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