Chinese Broccoli is often the token vegetable dish at Dim Sum. It’s usually sauteed in oil but I prefer it blanched. A favorite of mine since childhood, it just has so much flavor and texture on it’s own and doesn’t need a fancy preparation.

Chinese Broccoli with Oyster Sauce

Start a part of boiling water. Cut the Chinese Broccoli in half, separating the stem from the leaves.

Cut Chinese Broccoli

Plunge stems in the boiling water for about 90 seconds or until tender. Drain and arrange on one side of serving dish. Now blanch the leaves, which only need a few seconds. Drain and plate. Drizzle with oyster sauce. Sprinkle with fried shallots (make yourself or buy at a Chinese supermarket). You’ll have a beautiful and healthy vegetable side in minutes.
Chinese Broccoli with Oyster Sauce
posted by jessica at 09:26 AM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.