Sunday, 4 November 2012

Chinese Broccoli

I always make this as an accompaniment to my Asian Belly Pork but to be totally honest it's so tasty that you could even serve this as a main along side fluffy rice. I use tender stem broccoli but the chinese use a wonderful cross bred vegetable called Broccolini, which is a cross between western broccoli and chinese broccoli, it has great crunch and bags of flavour, when you pair it with this oyster sauce it compliments the bitter sweet vegetable. I ate this over and over again in Hong Kong, partly because it was backpacker budget friendly, but mainly because I loved it. It is a fantastic way to transform broccoli and those who are not fans of their greens.

You will need:
50g of sliced garlic
1 1/2 tablespoons of sesame oil
125g of tender stem broccoli
100ml water
5 tablespoons of good oyster sauce
1 tbsp of sugar
2 stalks of spring onions

In a large frying pan add the garlic and oil and then turn on the heat to high. When you can smell the garlic add the broccoli and the water, cook for five minutes before adding the oyster sauce and sugar, the oyster sauce I used was very salty but by all means if you require more seasoning add a little soy sauce. Combine the ingredients in the pan and allow it to reduce slightly, turn off the heat and add the sliced spring onions.

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