«

»

Chinese Broccoli with Oyster Sauce

Chinese Broccoli with Oyster Sauce
Chinese broccoli has a unique bittersweet flavour that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.
Ingredients
  • 500g Chinese broccoli (gai lan)
  • 2 cm fresh ginger, cut into thin slices
  • 1½ tablespoons oyster sauce
  • 2 tablespoons chicken stock
  • ¾ tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon cornflour
  • 2 teaspoons water
  • ¼ cup water
  • 2 tablespoons soy sauce
  • ½ teaspoon sugar
  • 1 teaspoon sesame oil
Instructions
  1. Prepare the broccoli – Cut off the hard stems at the bottom, then wash and drain thoroughly. Cut the stalks and leaves into roughly 2cm pieces.
  2. Cut the ginger into thin slices. Combine the oyster sauce, chicken stock, and Chinese rice wine or dry sherry in a small bowl. In a separate small bowl, combine the cornflour and 2 teaspoons water.
  3. Heat the wok. When the wok is hot, add the ginger slices. Stir-fry until aromatic (about 30 seconds).
  4. Turn heat down to medium and add broccoli. Add the water, soy sauce and sugar. Cover and cook for until the broccoli stalks are tender but still firm (5 – 6 minutes).
  5. Remove the cover and push the broccoli up to the sides of the wok. Add the sauce (the oyster sauce, chicken stock and rice wine or dry sherry mixture) in the middle. Add the cornflour/water into the sauce, stirring continually to thicken. When the sauce has thickened, stir it into the broccoli. Stir in the sesame oil. Serve hot.

4 comments

Skip to comment form

  1. Christine Vexler

    This is so cheap and easy to make especially when you get a big bunch of chinese broccoli for about $1.20 at the asian grocery yet it is one of the most expensive items on a yum cha menu. I also fry thin slices of garlic in peanut oil until crispy which i toss through just before serving. Yummo

    1. Trista Evans

      That’s how my Mum made it for me when I was pregnant. It was the only thing I craved and I would eat it for breakfast, lunch and dinner!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

0
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.