Broccoli with Oyster Sauce

Five ingredients and about five minutes of actual cooking turn a pound of broccoli into a glossy, savory side dish you’d happily order at a Chinese restaurant. The garlic and fresh ginger hit hot oil first for that fragrant base, then the stalks go in before the florets since they need a head start to cook evenly.

The splash of water added mid-stir-fry creates a burst of steam that cooks the florets through while keeping them bright green and snappy. Once the liquid evaporates, the oyster sauce goes on off heat so it coats the broccoli in a rich, salty-sweet glaze without burning on the hot pan.

Chef Tips

• Cut the stalks on the diagonal into thin slices so they cook at the same speed as the smaller florets. Thick chunks will still be raw in the center.
• Keep the florets walnut-sized or smaller. Bigger pieces steam unevenly and end up crunchy on one end and mushy on the other.
• Add the water carefully. Oil and water in a hot wok creates an aggressive spit of steam, so stand back.
• Soy sauce works as a substitute if you don’t have oyster sauce, but the flavor will be saltier and less sweet.

Variations

• Toss in a handful of sliced mushrooms or water chestnuts with the stalks for more texture.
• Add a teaspoon of sesame oil and a sprinkle of toasted sesame seeds at the end for a nuttier finish.
• Use this same technique with Chinese broccoli (gai lan) or broccolini for a slightly different flavor and look.