Ingredients for blanched Oenanthe javanica
| Oenanthe javanica 1 bunch | Oyster sauce 1 tablespoon |
| Light soy sauce 1 tablespoon | Garlic to taste |
| Sugar 1/2 tablespoon |
Steps to make blanched Oenanthe javanica
Step 1
Cut off the roots of Oenanthe javanica, soak in lightly salted water for 5 minutes to effectively remove surface insect eggs and dirt. Once the water in the pot is boiling, add a tablespoon of salt and cooking oil to prevent the green vegetables from turning black. Blanch until cooked, then remove and place on a plate.
Step 2
In a bowl, add minced garlic, red chili, pour hot oil to release fragrance, then add a tablespoon of light soy sauce, a tablespoon of oyster sauce, and sugar to taste. Mix well.
Step 3
Pour the sauce over the Oenanthe javanica and it’s ready to be served. This blanched Oenanthe javanica recipe is easy to make, crispy, tender, and delicious!
