Chinese broccoli with shellfish sauce

Simple to get ready, beautiful to take a gander at and pressed with beta-carotene, this dish of fragrant Chinese broccoli ticks all the crates.

Ingredients

• 2 bunches gai lan (Chinese broccoli), washed
• 60ml (1/4 cup) oyster sauce
• 1 garlic clove, crushed
• 1 1/2 tablespoons light soy sauce
• 1 teaspoon caster sugar
• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil

Method

• Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half crossways.

• Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar dissolves.

• Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter.

• Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the gai lan. Drizzle over the oyster sauce mixture and serve.

Source: http://www.taste.com.au

Tweet