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Chinese Broccoli with Oyster Sauce

Yield serves 4
Chinese broccoli is a leafy green with florets, similar to broccoli raab. You can find it in Asian markets and some supermarkets.

Ingredients

  • 1 1/2 pounds Chinese or regular broccoli
  • 1 teaspoon salt, divided
  • 1 tablespoon canola oil
  • 1 tablespoon peeled, minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon granulated sugar
  • 2 teaspoons toasted sesame oil

Nutrition Information

  • calories 107
  • fat 6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 2 g
  • protein 6 g
  • carbohydrate 10 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 705 mg
  • calcium 70 mg

How to Make It

  1. If using Chinese broccoli, trim 1/2 inch from bottoms of stalks; discard. (Stalks more than 1/2 inch in diameter should be halved lengthwise.) Slice stalks into 2 1/2 x 1/4-inch sticks. (With regular broccoli, just use the florets.)

  2. Combine 6 cups water and 1/2 teaspoon salt in a large pot over high heat; bring to a boil. Add the broccoli stalks (or florets); blanch 2 minutes. Remove and drain in a colander. Add the leaves to the pot; blanch 1 minute. Drain broccoli in a colander.

  3. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger; stir-fry 15 seconds. Add broccoli, remaining 1/2 teaspoon salt, oyster sauce, and sugar; stir-fry 1 1/2 minutes, or until broccoli is crisp-tender. Remove from heat; drizzle with sesame oil.