Rasa Malaysia · by Bee Yinn Low★ 4.6 (31)
Restaurant-Style Chinese Greens
NUTRITION · PER SERVING15M COOK
CAL 2%·PRO 2%
CARBS 4G43% OF CAL
1G FIBER1G OTHER3G TOTAL SUGAR
FAT 2G54% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed Chinese leafy greens coated in savory oyster sauce with garlic. A classic steakhouse-style vegetable side that pairs with any Asian main course.
sidechinese🍲 stockpot🥄 saucepan🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cloves garlic (minced )
- 1/2 tablespoon oil
- 1/2 teaspoon cooking oil
- 8 oz. (225g) Chinese greens (trim off stem end, baby bok choy and other Chinese green leafy vegetables)
- 1 1/2 tablespoons oyster sauce (Lee Kum Kee brand preferred)
- 3 tablespoons water
- 1/2 teaspoon sugar
- 3 dashes white pepper
At a glance
PER SERVING · TIME 15M
CAL 2%·PRO 2%
CARBS 4G43% OF CAL
1G FIBER1G OTHER3G TOTAL SUGAR
FAT 2G54% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 364mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 60mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.