Blanched Chinese Broccoli with Oyster Sauce

Preparation info

  • Difficulty


  • Serves


    as an accompaniment to meat, fish, or fowl.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 pound Chinese broccoli
  • 1 quart boiling water with 2 teaspoons salt added
  • ¼ cup oyster sauce



  1. Plunge the broccoli into the boiling water. Return to the boil and let it cook until tender-crisp (about 5 minutes).

  2. Drain the broccoli well and put it on a platter.

  3. Drizzle the oyster sauce over the broccoli and serve. Pull off pieces with chopsticks.

  • Suggested Beverage: Dry Chenin Blanc or Soave