Broccoli in Oyster Sauce
Submitted by felmon
Wok-fried broccoli with a glossy oyster sauce glaze, sesame oil, and soy. A quick Chinese restaurant-style side dish ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the broccoli dish you order at every Chinese restaurant and then wonder why yours never tastes the same at home.
The secret? A screaming hot wok with peanut oil, a quick steam under a lid, and a glossy sauce made from oyster sauce, soy, sesame oil, and tapioca starch.
The broccoli stays bright green with a snap to it, while the sauce clings to every floret like it was born there.
Pro Tips
- Get your wok smoking hot before adding the oil. That high heat is what gives the broccoli its characteristic wok flavor (wok hei)
- Cut the stalks into matchsticks so they cook at the same rate as the florets
- Drain the broccoli before plating, then pour the sauce over. This keeps everything crisp instead of soggy
- A few drops of sesame oil go a long way. Too much will overpower the dish
Ingredients
Directions
Wash broccoli and drain in a sieve.
Cut the tops into flowerets.
Make stalks into match sticks about 3 inches in length.
In a heated wok, add peanut oil until smoke starts to rise, put in broccoli, salt.
Stir and mix well.
Put in 2 tablespoons of water, cover with a lid.
Cook on high heat for 3 to 4 minutes until steam escapes from the edge of lid.
Remove and drain with a sieve before putting on plate.
Use a saucepan to boil up solution of oyster sauce, tapiocas starch, water, sesame seed oil and light soy sauce.
When done, apply over broccoli.
Serve Hot.
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