It's the season for delicious fall greens! And today, I'm sharing with you the best secret ingredient to cooking up a delicious plate of Asian leafy greens. The savory - with a hint of sweet - oyster sauce gives any food a complex umami essence. Oyster extracts provide a mild hit of flavor. It can be added to stir fries or used to create a marinade or base for a sauce, but my favorite use is just plopped atop blanched greens. Add some fried garlic or shallots and your greens will be ready to serve!
*And for vegetarians, a vegetarian option is made with mushroom extracts.
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.