Wednesday, February 27, 2013

Sautéed Chinese Broccoli and Garlic in Oyster Sauce (serves 2 as part of a shared meal)


This is a simple dish but very tasty!  I have eaten Chinese broccoli many times but I have never prepared it this way.  I made something similar to this dish a few years ago but I used elephant ears (plant) that I purchased at a farmers market outside of Boston.  I was told by one of the staff at the market that the plant is edible and is used in South American cooking.  I bought some to try and it was delicious.  The Chinese broccoli leaves are thick, have similar texture and the taste is quite close.

Ingredients:

10 oz Chinese broccoli leaves, hard stems removed, stacked the leaves and sliced into 1/4th inch
3 large garlic cloves, roughly chopped
2 t canola oil
1 T oyster sauce
1/4 t sugar

Method:

1) Heat oil in a medium to large pan over high heat.  Once the pan is hot add garlic and turn heat down to medium high. Sauté for about 1 minute.
2) Add broccoli leaves and sauté for about 2-3 minutes.
3) Stir in oyster sauce and sugar and turn off heat.  Let it cook with the heat off for 1 more minute.
4) Serve with hot rice.

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