How to Cook Chinese Vegetables in 5 Minutes (No Stir Fry)

Learn this method of cooking a variety of different Chinese vegetables taught to me by my Cantonese grandma. It takes only 5 minutes and is healthier than stir-frying.

Creating a Chinese Dinner Menu

I know I have a lot of Japanese recipes on my blog, but I’m half Cantonese too, so Chinese home cooking is in my blood. When I cook Chinese food at home, I usually have at least three different dishes. We eat family style, unless I’m serving individual noodle soup. Our dinner typically consists of side dishes that hit all the food groups. So, I always make one of my dishes a vegetable dish. This method of cooking Chinese vegetables was taught to me by my grandmother. It only takes five minutes and four ingredients! Often, Chinese vegetable dishes are stir fried; occasionally they are steamed. However, in this recipe, they are boiled. 

Why Boil Chinese Veggies? 

• I’m often using my wok to stir fry the other dishes, and I want to multitask.
• You use less oil.
• It ensures that any thick stalks of veggies will be cooked through.
• It’s faster than steaming.

These are all reasons passed on to me from my Pau Pau (grandma) by the way.

What kind of Chinese vegetables work for this recipe?

You really can use lots of kinds of vegetables, and they don’t necessarily have to be Chinese. I tend to like this method of cooking with vegetables that have a thick stem and a leafy green part. It doesn’t work the best with super tender greens such as spinach or kale, since they wilt so quickly, but it’s possible if you just blanch them for a minute or less. Here are some veggies that I frequently use:

• Bok choy
• Chinese broccoli (gai lan)
• Yu choy sum
• Broccoli florets

Basic Rundown of How to Boil Chinese Greens

Okay, so it’s really simple. Just bring a pot of water to boil. Add a pinch of salt. Put in your veggies and cook for up to 5 minutes, depending on how thick the veggies are. When it’s done, turn off the heat and add a tablespoon of sesame oil. You can also use a neutral flavored oil like canola if you don’t like sesame.

Remove the veggies from the water (the oil will coat the veggies on the way out) and put in your serving dish. Top with a drizzle of oyster sauce. And that’s it! It’s a side dish ready to serve with rice, soup, and a main dish.

The oyster sauce is optional, but I think it adds a depth of flavor and sweetness that balances out the salt. You can also use hoisin sauce or black bean sauce or Chinese chili sauce – whatever suits you.

More Chinese Recipes to Complete Your Menu

Looking for other dishes to serve alongside these vegetables? Here are some suggestions:

For Soup:

• Easy Egg Drop Soup

For Chinese Side Dishes

• My Grandma’s Broccoli Beef
• Stir Fried Tomato and Egg
• Air Fryer Sweet and Sour Pork

For Main Dish:

• ​Instant Pot Char Siu Ribs
• Crispy Ginger Soy Sauce Fried Chicken
• Easy Steamed Fish

For Dessert:

• One Pan Taiwanese Pineapple Cake
• Chinese Bakery Sponge Cake

Enjoy!