Chinese Broccoli in Oyster Sauce
A classic Cantonese vegetable dish featuring blanched Chinese broccoli drizzled with oyster sauce—simple and refreshing.
Ingredients
Chinese broccoli (trimmed)
1 pound
oyster sauce
¼ cup
sesame oil (for drizzling)
fried shallots (for garnish (optional))
Instructions
1
Prepare broccoli
Cut the Chinese broccoli horizontally into two parts: leaves and stems. Cut thicker stems in half lengthwise so they cook through.
2
Blanch broccoli
Fill a large pot two-thirds full of water and bring to a boil over high heat. Add the stems first and cook for 1 minute, then add the leaves. Cook for another 2–3 minutes until the leaves turn bright green and the stems are crisp-tender. Do not overcook.
3
Season and serve
Use a slotted spoon to lift out the broccoli, drain off any excess water, and arrange on a plate. Drizzle with oyster sauce and sesame oil to taste, and garnish with fried shallots before serving.
