Water-oil Stewed Vegetables
Cuisine: Chinese
Water-oil stewed vegetables is a simple, quick home-style side dish.
2 / 5
★★☆☆☆
92 kcal
Ingredients
- Edible oil
- Salt
- Oyster sauce (optional)
- Leafy vegetables
Steps
- Wash the vegetables
- Add 150ml of water to the pot and bring it to a boil. (The water does not need to completely submerge the vegetables)
- Add 3g of salt
- (Optional) Add 3ml of oyster sauce
- Add 2ml of edible oil
- Add the vegetables, give them a quick stir, then cover the pot and let it steam for 1 minute
- Serve in a plate
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Notes
Water-oil stewed vegetables is a simple, quick home-style side dish. By boiling vegetables with a few drops of oil and seasonings, the leaves become soft and tender, retaining a moist luster. This method helps improve the absorption rate of fat-soluble vitamins, making it more nutritious than eating vegetables raw. It is very beginner-friendly and typically takes about 10 minutes from preparation to serving.
Estimated Difficulty: ★★
Estimated Calories: 92 kcal
Calculations:
Leafy vegetables have high water content and may appear voluminous when prepared. The volume will shrink rapidly after heating.
- Leafy vegetables: 300g ~ 500g
- If you are unsure about the saltiness, add less salt first and taste before serving to consider adjusting the amount.
- You can substitute water with chicken broth, bone broth, etc., for a better taste.
- Do not stew for too long.
If you find any issues or areas for improvement while following this guide,