So simple and so delicious. Chinese broccoli is crispy yet tender and has a very slight bitterness. They grow on individual stalks with large deep green leaves and a small flower head at the top. Simply blanch, shock, and serve with a bit of oil and oyster sauce and you have a delicious and healthy side dish ready in a matter of minutes!
The key to this dish is not to overcook the broccoli. The time will vary depending on how much broccoli you are cooking. I kind of calculate 3-4 stalks per person. I can easily eat 4-6 myself, my kids...not so much.
The broccoli will be delicious on its own but if you don't have a reason, don't skip the oyster sauce. It adds a level of umami and adds a mouthfeel not achieved by any other ingredient.
Chinese Broccoli with Oyster Sauce
Ingredients (serves 3-4)
1 pound Chinese broccoli, rinsed, ends trimmed and any yellow leaves removed
3 Tablespoons vegetable or other lightly flavored oil like avocado oil
3-4 Tablespoons oyster sauce
salt (for blanching water)
Wash and trim the Chinese broccoli removing 1/4" off the bottom of the stem and removing any leaves that are yellow. Remove the lower, large 4-6 leaves and set aside. Cut the remaining stalk with flower head and leaves into three pieces about 2-3" long.
Bring a medium pot of water to a boil. Add about 1-2 Tablespoons of salt. Add the stem pieces and boil for 1-2 minutes. Then add the leaves and continue boiling for another 1-2 minutes. While it is boiling prepare a bowl with ice water. Immediately remove the cooked broccoli and shock it in the bowl of ice water to stop the cooking and to retain the beautiful bright green color. This will also help the greens to remain crispy. Move the broccoli around to ensure even cooling. After 2-3 minutes drain through a colander. Drain completely then place broccoli on a plate, drizzle with oil and oyster sauce. Serve and enjoy with a hot bowl of rice and other dishes.
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