Quick & easy! Next time I'll reduce the amount of oyster sauce a tad...a little too much 'flavor' for the kids.
Chinese Broccoli with Oyster Sauce
Chinese broccoli is a leafy green with florets, similar to broccoli raab. You can find it in Asian markets and some supermarkets.
Yield: serves 4
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Amount per serving
- Calories: 107
- Fat: 6g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2g
- Protein: 6g
- Carbohydrate: 10g
- Fiber: 6g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 705mg
- Calcium: 70mg
- 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
- 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.)
- 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.
- 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.
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Chinese Broccoli with Oyster Sauce Recipe at a Glance
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