I too made as a standalone side. The sauce was too thin - I cooked it longer and even let it sit for a few, but probably should have added more cornstarch. Agree that it was too sweet. I will not make again.
Stir-Fried Broccoli With Oyster Sauce
For an easy side for Asian entrées, stify fry broccoli and serve with a homemade oyster sauce. The garlicky oyster sauce not only goes well with broccoli, but also with asparagus, zucchini, green beans, or cauliflower.
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- Calories: 80
- Calories from fat: 40%
- Fat: 3.5g
- Saturated fat: 0.6g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.7g
- Protein: 3.8g
- Carbohydrate: 10.3g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 275mg
- Calcium: 62mg
- 2 pounds broccoli
- 6 cups water
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons rice wine or sake
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons sugar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 1/2 tablespoons vegetable oil
- 1/4 cup minced green onions
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 tablespoons minced garlic (about 8 cloves)
- Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
- Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
- Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.
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