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.


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


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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