The use most people recommend is stirring it through blanched greens while they are still hot. The photograph above is a plate of blanched cauliflower with mushroom vegetarian oyster sauce and a spoonful of Cheng Chi shallot sauce poured straight over. You can also toss it in a larger bowl while hot and then plate up. That is the whole thing — a wholesome dish, no smoke in the kitchen, and it smells and tastes exactly right.