Broccoli Tomatoes with Rice Wine-Oyster Sauce
If you want a healthy, light and good taste recipe, this one will let you feel satisfied.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
canola oil
|
|
| 1 | tablespoon |
ginger
finely chopped |
|
| 3 | cups |
broccoli florets
cut into bite-size pieces and stems cut into 1/4-inch slices |
|
| 1 | cup |
cherry tomatoes
halved (about 10 tomatoes) |
|
| 1 | teaspoon |
sesame oil
|
|
| Rice wine oyster sauce | |||
| 1 | tablespoon |
chinese (xiao xiang) wine
or dry sherry |
* |
| 2 | teaspoons |
oyster sauce
|
*
|
| ¼ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
canola oil
|
|
| 15 | ml |
ginger
finely chopped |
|
| 7.1E+2 | ml |
broccoli florets
cut into bite-size pieces and stems cut into 1/4-inch slices |
|
| 237 | ml |
cherry tomatoes
halved (about 10 tomatoes) |
|
| 5 | ml |
sesame oil
|
|
| Rice wine oyster sauce: | |||
| 15 | ml |
chinese (xiao xiang) wine
or dry sherry |
* |
| 1E+1 | ml |
oyster sauce
|
*
|
| 1.3 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
Directions
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds.
Add broccoli and stir-fry until bright green, 1 to 2 minutes.
Add tomatoes and stir-fry for 15 seconds.
Stir Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds.
Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil.
Serve immediately.
For the Rice Wine-Oyster Sauce:
Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
