Asian Greens with Tempeh and Oyster Sauce
Steamer Recipes > Vegetables

Asian Greens with Tempeh and Oyster Sauce


Preparation Time: 10 minutes
Cooking Time: 6-8 minutes


  • One tablespoon sesame seeds, toasted
  • Two scallions, finely chopped
  • teaspoon fresh ginger, peeled and grated
  • One teaspoon Asian sesame oil
  • One clove garlic, crushed
  • cup oyster sauce
  • 3 bottled baby corn, halved
  • 90 g (3 oz) enoki mushrooms, trimmed
  • 90 g (3 oz) tempeh or tofu cut into 12 mm ( inch) pieces
  • One bunch bok choy or choy sum, trimmed and cut into 10 cm (4 inch) lengths


  1. Place bok choy, tempeh, enoki and baby corn in a steamer basket or a large bamboo steamer.
  2. Partially pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer should not touch the water.
  3. Place the steamer over water and steam until 3-4 minutes until vegetables are softened.
  4. Meanwhile put garlic, oyster sauce, sesame oil and ginger in a small saucepan. Mix well.
  5. Place saucepan over medium heat for 3-4 minutes to warm sauce.
  6. Get the vegetables off the steamer and arrange on serving plates with enoki in the centre.
  7. Drizzle warm sauce over vegetables. Sprinkle with scallions and sesame seeds.
  8. Serve as a light vegetarian dish or side dish.