Chinese-style broccoli is one of my favorite veggie dishes. Instead of cooking the broccoli to baby food consistency – something that people do way too often back home – the vegetable is blanched and stir-fried to perfect cooked softness, while still retaining its crunch.
This green vitamin bomb is already delicious on its own, but a little bit of spring onion and oyster sauce just brings the dish to a next level. It’s really hard to screw up this recipe, just make sure to blanch and stir-fry the broccoli only for a couple of minutes and you’ll be fine.
The only thing that I changed about this recipe is that I cut back on the oil. I’m sure it will still taste great without the obscene amount of oil we used in cooking class.
Recipe from Hutong Cuisine.
500 g broccoli
2 pieces of spring onion, white part only, cut lengthways
3 tbsp oyster sauce
Tear/cut the broccoli into small even size pieces.
Boil water in a big pan. When the water boils add a few drops of oil in the water and add the broccoli. Blanch the pieces for half a minute, take them out and rinse under cold water to stop the cooking process.
Heat a wok on medium heat and add 2 tbsp of oil. Add the spring onion and cook until the onion starts to turn light brown. Mix in the oyster sauce, stir for 10 seconds and add the broccoli. Keep stirring the broccoli for two minutes.
Place the broccoli on a platter – enjoy.