Blanched Chinese Broccoli With Oyster Sauce
Try this blanched Chinese broccoli with oyster sauce recipe. The oyster sauce nicely complements the bitter-sweet taste of the broccoli or gai-lan.
- Serves: 4 persons
- 10ounces Chinese broccoli, or broccolini
- 1teaspoon salt
- 1teaspoon baking soda
- 1slice ginger, about 1/2-inch thick
- For the Sauce:
- 3tablespoons chicken broth, or water
- 2tablespoons oyster sauce
- 1tablespoon Chinese rice wine, or dry sherry
- ½teaspoon sugar
Step 1Gather the ingredients.
Step 2Wash the Chinese broccoli; then cut off the ends, if not already trimmed, and cut into bite-sized pieces (about 2 inches long).
Step 3In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger and bring to a boil.
Step 4While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce , rice wine or dry sherry, and sugar.
Step 5Bring to a boil in a small saucepan, then turn the heat down and keep warm while blanching the broccoli.
Step 6Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp—about 3 to 4 minutes.
Step 7Rinse in cold running water and drain.
Step 8Pour the sauce over the broccoli.
Step 9Serve immediately and enjoy.