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
Recipe from Health

Nutritional Information

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

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

Preparation

  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.
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