Chinese broccoli with oyster sauce

Chinese broccoli with oyster sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g chinese broccoli, (gai lan)
1 garlic clove
1 cm piece fresh root ginger
1 tablespoon groundnut oil
6 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 1/2 tablespoons water
salt

Method

  1. Prepare the Chinese broccoli by trimming the stems to remove the dry end. Bring a large pan of salted water to the boil. Add the broccoli, bring back to the boil and cook for 3–4 minutes.
  2. Meanwhile, for the sauce, peel and crush the garlic; peel the ginger and cut into fine julienne. Heat the oil gently in a saucepan, add the garlic and ginger and cook for 30 seconds until sizzling. Add the oyster sauce, rice wine vinegar and water, and stir well. Bring the sauce to a simmer and add a little more water if it is very thick.
  3. Drain the broccoli, place in a serving dish and pour the sauce over it to serve.
Tags:
Leiths School of food and wine
cookery course
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