Is there a vegetable that you could eat a whole plate of with out even blinking? Chinese Broccoli with Garlic Oyster Sauce is that vegetable for The Hubby and I.
We rarely have Chinese broccoli at our house, but when I make a trip to the local Asian Super Market I always pick up a bundle for dinner. This is The Hubby’s all time favorite vegetable, so I like to surprise him every once and a while.
I wasn’t always the biggest fan of Chinese Broccoli, because it isn’t exactly like traditional broccoli. I love broccoli, just roasted in the oven. However, Chinese Broccoli doesn’t taste the best that way. The first night I threw together this recipe, we devoured the whole pound of broccoli between the two of us.
If you are looking to mix things up in the vegetable department, this recipe is a winner. Perfect to pair with steak, fish or chicken, and quinoa or rice.
- 1 pound Chinese Broccoli, cleaned
- 1 tablespoon cooking oil
- 2 teaspoons vegetable stock or water
- 4-6 cloves of garlic, chopped
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- In a large pan big enough to cook broccoli flat without cutting, heat oil on medium. Adding garlic to cold oil.
- Once garlic starts to sizzle, but not brown, add broccoli stocks and toss until coated.
- Cook for 2 minutes. Add vegetable stock, and cover pan with lid. Steam broccoli for 2-3 minutes, until cooked, but still slightly firm
- Add oyster sauce, sesame oil, and soy sauce to broccoli and toss until well coated.
- Remove from heat and spoon broccoli on to plate. Pour sauce over the top of broccoli