This is a recipe for the Chinese Broccoli dish that is one of the most popular vegetable dishes at Dim Sum: Steamed Chinese Broccoli with a fabulous Ginger-Garlic-Oyster Sauce.
Buy fresh greens that have no flowers as is younger. Before cooking, trim off the bottom ends roughly half to one-inch. For thicker stems, you can slit the stem horizontally or slice on diagonal. The stems require longer cook time than the leafy parts.
Cook the broccoli cut into two equal lengths. For good results, sprinkle with water, then microwave to steam or blanch until tender. I trim a little off the leafy sides.
1 bunch Gai Lan (Chinese broccoli), trimmed
1 tablespoon olive oil
Sauce
1 tablespoon peanut oil
2 tablespoons white sugar
1 tablespoon cornstarch dissolved in 1 tablespoons of water
2 tablespoons dark soy sauce
1 tablespoon rice vinegar or black vinegar
3 tablespoons oyster sauce
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon white pepper
1 teaspoon chili flakes
1 tabespoon Shouxing wine
Make a sauce by cooking the garlic with the ginger in the oil. Add the rest of the sauce ingredient til thickened. Drizzle sauce over broccoli.
Serve.
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