Braised Young Cabbage in Oyster Sauce

These ‘baby’ bok choy are called cabbages but they are really a different member of the brass tea family, and a popular vegetable in Hong Kong. Braising is the appropriate cooking technique for them because they have a delicate flavour and texture. The oyster sauce is nicely absorbed and the resulting combination is a tasty treat. It goes well with plain rice and can serve as a side vegetable dish to any meal.