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Chinese Broccoli with Oyster Sauce

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Linda Anusasananan, Level 7
Linda Anusasananan
Very simple, quick, and delicious vegetable dish that uses Chinese broccoli and oyster sauce to create a bright colorful green dish. Author of The Hakka Cookbook, Linda Lau Anusasananan shows another under 30 minute recipe in this Grokker Premium video.

Cooking Recipe

12 oz Chinese broccoli (gailon), broccolini or broccoli raab (rapini)
2 tsp vegetable oil (optional)
2 tbsp oyster sauce, or to taste
2 tsp Asian sesame oil

Make sure you have: Strainer and 14 inch Wok or a 12 inch frying pan

1. In a 14-inch wok or 5-6 quart pan bring 2 quarts of water and vegetable oil to a boil.

2. Trim the stem ends off the broccoli. If the stalks are thicker than 1/2-inch, peel the skin of cut them in half lengthwise so that they cook more evenly.

3. Add the broccoli to the boiling water and submerge. Cook for 2-3 minutes until the leaves turns bright green and is tender-crisp when pierced with the tip of a knife, then drain. If desired, cut the broccoli in half. Arrange on a serving dish and drizzle with oyster sauce and sesame oil.


Chinese Broccoli
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