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Exclusive Cold Dressed Vegetable Hearts
Blanched choy sum spears are fanned out and draped in a warm dressing of soy, vinegar, oyster sauce, and minced aromatics.
Instructions
- 1
Wash the vegetable stems and blanch them in boiling water until cooked.
- 2
After blanching the vegetable hearts in cold water, plate them. Mix soy sauce, vinegar, oyster sauce, and minced scallion, ginger, and garlic into a sauce.
- 3
Just pour the sauce over the vegetable cores.
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Ingredients
Main Ingredients
- vegetable core300g
Auxiliary Ingredients
- minced scallions, ginger, and garlic1/2 tsp
Seasonings
- light soy sauce1 tsp
- Vinegar1 tsp
- Oyster sauce1 tsp