Stir-Fried Broccoli with Garlic and Oyster Sauce

Name: Stir-Fried Broccoli with Garlic and Oyster Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 300 g (10½ oz) Chinese broccoli (gai larn) or tenderstem broccoli; 2 tbsp oyster sauce; 3 tsp sesame oil; 100 g (3½ oz) sugar snap peas; 1 thumb-sized red chilli, thinly sliced; 3 garlic cloves, thinly sliced; 1 tbsp light soy sauce; 2 tbsp Shaoxing rice wine

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

If you’re putting together an Asian feast and want to round out some of the other meat dishes, then this simple green vegetable stir-fry is ideal. You can use any greens you like, such as savoy cabbage, kale, greens, bok choy or green beans.

It sounds strange to blanch the broccoli first, but it produces a better result.

Ingredients

300 g (10½ oz) Chinese broccoli (gai larn) or tenderstem broccoli
2 tbsp

Asia
China
Side dish
Vegan

Method

Blanch the broccoli for 1 minute, drain and rinse in cold water. Dry on a tea towel.

Mix the oyster sauce, rice wine and soy together in a small bowl and set aside.

When you are close to serving, heat the sesame oil in a large wok. Over medium heat, stir-fry the garlic and chilli for 1 minute or until golden.

Turn up the heat and throw in the sugar snaps and the broccoli