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.
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.
I just had this at Jing Fong on Sunday except they blanched the choy sum in some kind of broth. Pretty good.
MMMMM…Simple yet so good!!! I cook a lot like this!!
i absolutely LOOOVE chinese broccoli. i could eat it forever. haha.
I just cooked this last night, one thing important to mention is how cheap it is. In my book it’s nearly as good as broccoli raab but at 1/3 the price.