- 2 tablespoons oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon peanut oil (or vegetable oil)
- 300 grams (10 ounces) Chinese broccoli , tough ends and stem surfaces removed
- 1 tablespoon garlic , minced
- 1 teaspoon ginger , minced
Combine oyster sauce, sugar and 2 tablespoons water in a small bowl. Mix well and set aside.
Bring a large pot of water to a boil. Add broccoli and boil over medium heat, until the broccoli is cooked through and the stem part remains crisp. Drain broccoli, transfer to a large plate, and set aside.
Heat a small skillet on medium high heat until hot. Add peanut oil, garlic and ginger. Stir a few times with a spatula until fragrant. Turn to lowest heat. Add the oyster sauce mixture into skillet and stir with a spatula immediately to avoid burning the sauce. When the sauce becomes fragrant, after 10 to 20 seconds, stop heat.
Pour the oyster sauce over the Chinese broccoli and serve warm.
Serving: 167g | Calories: 101kcal | Carbohydrates: 8.8g | Protein: 3.9g | Fat: 6.8g | Saturated Fat: 1.2g | Sodium: 137mg | Potassium: 31mg | Sugar: 1.1g | Vitamin A: 335IU | Vitamin C: 161mg | Calcium: 5mg | Iron: 5mg