*94. Blanched Greens in Oyster Sauce

• ¾ lb. mustard greens, celery, asparagus or Chinese cabbage stalks
• 6 tablespoons oyster sauce

Use mustard greens or a similar vegetable with thin, crisp stalks and not too many leaves. Blanch the greens in 4 to 6 pints (12 to 16 cups) boiling water for a few minutes. When the stalks turn a deeper colour, turn the contents into a colander, and rinse them very thoroughly under the cold tap. Cut the stalks into 2- or 3-inch sections and place them on a plate in a neat stack.

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