Cantonese Broccoli with Oyster Sauce
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon vegetable oil and a pinch of salt ((Optional))
- 400 grams broccoli (, cut into bite sized pieces)
- 1 tablespoon oyster sauce ((or vegetarian oyster sauce))
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Method
- Bring a large pot of water to a boil. Add a pinch of salt and a spoonful of vegetable oil to the water, so the broccoli will retain its nice color through cooking. Add broccoli. Cook until soft. Strain and place on a plate. (*see footnote 1)
- While boiling the water, combine 1/4 cup water, the oyster sauce, the soy sauce and the sugar into a small skillet. Cook over medium heat until almost boiling. Turn to low heat. Cook until the sauce reaches desired thickness.
- Drizzle the sauce onto the broccoli right before serving.