Chinese Broccoli with Garlic and Oyster Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 1 bunch (10 ounces) Chinese broccoli ends trimmed, stalks and leaves separated
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon peeled and grated fresh ginger root
- ½ teaspoon red chile flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- ½ teaspoon toasted sesame oil
Procedure
Chinese broccoli (gai-lan) is from the same family as broccoli and kale. The flavor is strong and bitter before cooking. Always blanch before eating.
Add one inch of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put the leaves on top of the stems. Cover and steam until the stalks are tender when pierced with a fork, about 3 minutes. Drain broccoli well and set aside.
Wipe the wok dry and return to the stovetop.
Heat the wok over medium heat and add the oil. Once simmering add the garlic, ginger and chile flakes and cook until fragrant, about 30 seconds. Add the hoisin, oyster sauce, soy sauce and ¼ cup water bring and cook until simmering. Return the broccoli to the wok, add the sesame oil and toss to coat. Transfer to a platter and serve.
Add one inch of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put the leaves on top of the stems. Cover and steam until the stalks are tender when pierced with a fork, about 3 minutes. Drain broccoli well and set aside.
Wipe the wok dry and return to the stovetop.
Heat the wok over medium heat and add the oil. Once simmering add the garlic, ginger and chile flakes and cook until fragrant, about 30 seconds. Add the hoisin, oyster sauce, soy sauce and ¼ cup water bring and cook until simmering. Return the broccoli to the wok, add the sesame oil and toss to coat. Transfer to a platter and serve.
Chinese Broccoli with Garlic and Oyster Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 1 bunch (10 ounces) Chinese broccoli ends trimmed, stalks and leaves separated
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon peeled and grated fresh ginger root
- ½ teaspoon red chile flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- ½ teaspoon toasted sesame oil
Procedure
Chinese broccoli (gai-lan) is from the same family as broccoli and kale. The flavor is strong and bitter before cooking. Always blanch before eating.
Add one inch of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put the leaves on top of the stems. Cover and steam until the stalks are tender when pierced with a fork, about 3 minutes. Drain broccoli well and set aside.
Wipe the wok dry and return to the stovetop.
Heat the wok over medium heat and add the oil. Once simmering add the garlic, ginger and chile flakes and cook until fragrant, about 30 seconds. Add the hoisin, oyster sauce, soy sauce and ¼ cup water bring and cook until simmering. Return the broccoli to the wok, add the sesame oil and toss to coat. Transfer to a platter and serve.
Add one inch of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put the leaves on top of the stems. Cover and steam until the stalks are tender when pierced with a fork, about 3 minutes. Drain broccoli well and set aside.
Wipe the wok dry and return to the stovetop.
Heat the wok over medium heat and add the oil. Once simmering add the garlic, ginger and chile flakes and cook until fragrant, about 30 seconds. Add the hoisin, oyster sauce, soy sauce and ¼ cup water bring and cook until simmering. Return the broccoli to the wok, add the sesame oil and toss to coat. Transfer to a platter and serve.