Chinese broccoli with oyster sauce
Chinese broccoli has sturdy stems as well as leafy tops.
- Prep
- 10 min
- Cook
- 7 min
- Total
- 17 min
- Makes
- 2 servings for each version
Your new skill: Practise timing and combining the separate parts.
Chinese broccoli has sturdy stems as well as leafy tops. A quick garlic-and-oyster sauce finishes the blanched greens.
Your ingredients
Get ready: Saucepan, colander, small frying pan and bowl.
- 250 g trimmed Chinese broccoli or Tenderstem broccoli
- 1 tsp salt, for blanching water
- 2 tsp neutral oil, divided
- 2 garlic cloves, sliced
- 1½ tbsp oyster sauce or mushroom stir-fry sauce
- ½ tsp dark soy sauce
- ½ tsp sugar
- ½ tsp cornflour
- 3 tbsp water
Let’s make it
-
Trim the greens
Wash Chinese broccoli, remove tough stem ends and peel thick stem skin if needed. With Tenderstem, trim woody ends.
-
Blanch until tender
Boil salted water with 1 tsp oil. Add the greens and cook until the stems are tender with a little bite, starting checks after about a minute. Drain well.
-
Make the sauce
Mix oyster sauce, dark soy sauce, sugar, cornflour and water. Warm the remaining teaspoon oil in a small pan and briefly fry garlic.
-
Glaze the greens
Stir the sauce again, add to the garlic and simmer until lightly thickened. Pour over the drained greens and serve immediately.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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