A classic Chinese restaurant style vegetable dish with Oster sauce, this sauce goes amazingly with bimi, bok chow, broccoli and this case Chinese broccoli. And the best thing is it’s super easy to make, I say it’s 10 minutes but actually they just needs to steam for 5 minutes while you prep the sauce. An absolute winner!
Recipe by the amazing @recipe_tin
10 Minute Chinese Broccoli & Oyster Sauce
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 300 g Chinese broccoli, sliced in half so you have the stems and the leaves
- Sauce ingredients:
- 1 tsp corn flour
- 6 tbsp water
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1 tsp vegetable oil
- 1 tsp sugar
- 1 clove garlic, finely grated
- 1 tsp ginger, finely grated
- Serving suggestions
- Sesame seeds
- Spring onion, finely chopped
- Red chili, finely chopped
Instructions
Steam the broccoli in your preferred way. I like to use a steam basket in a big pan. Lay the hard bottom stems of the broccoli in the bottom, on top of that the leaves Season with pepper and salt before putting the lid on. Steam for 5-6 minutes until stems are cooked through and the leaves just wilted.
In the meantime make the sauce: in a small saucepan add the corn flour and water, stir to mix well. Then add all the other ingredients and turn the heat up to medium. Let simmer for 30 seconds to thicken while you keep stirring.
Layer the broccoli on a plate and pour over the oyster sauce. Sprinkle on some toasted sesame seeds, spring onions /or chilis and serve with steamed rice.
