Broccoli blanched until just tender, then tossed in a hot wok with garlic and a glossy oyster sauce glaze; a Cantonese-style side for rice. Serves 4.
1,500ml
1tsp
1 large head, about 400 g1piece
2tbsp
1tsp
0.5tsp
2clove
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,500ml | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1piece | 1 large head, about 400 g | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 2clove | — | — | |
| 8 | | 1tbsp | — | — |
Pour the water into the medium saucepan.
Water · 1,500 ml
Add the salt.
Salt · 1 tspBring to the boil.
Meanwhile, lay the broccoli on the chopping board.
Broccoli · 1 piece
Cut it into even florets, and peel and slice the tender stalk.
Put the oyster sauce in the small bowl.
Oyster sauce · 2 tbsp
Add the soy sauce.
Soy sauce · 1 tspTip the broccoli into the boiling water.
Boil for 2 minutes, until bright green and just tender.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Put the oil in the wok.
Sunflower oil · 1 tbsp
Heat over a high heat for 1 minute, until shimmering.
Stir-fry for about 20 seconds, until fragrant but not brown.
Pour in the sauce and toss for about 30 seconds, until every piece is glossy.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,500 ml | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 2 | 1 tsp | | Add the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to the boil.⏱ 7 minResultBoiling salted water |
| 4 | 1 piece | | Meanwhile, lay the broccoli on the chopping board.⏱ 5sResultBroccoli |
| 5 | Broccolistep 4 | | Cut it into even florets, and peel and slice the tender stalk.⏱ 2 minResultBroccoli floretsused in step 9 |
| 6 | 2 tbsp | | Put the oyster sauce in the small bowl.⏱ 5sResultOyster sauce |
| 7 | 1 tsp | | Add the soy sauce.⏱ 5sResultOyster sauce and soy |
| 8 | 0.5 tsp |  | Add the sugar and stir.⏱ 15sResultSweetened sauceused in step 21 |
| 9 | Broccoli floretsstep 5 | | Tip the broccoli into the boiling water.⏱ 10sResultBroccoli in boiling water |
| 10 | — | | Boil for 2 minutes, until bright green and just tender.⏱ 2 minResultBlanched broccoliused in step 14 |
| 11 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 12 | Garlicstep 11 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Meanwhile, chop them finely.⏱ 50sResultFinely chopped garlicused in step 18 |
| 14 | Blanched broccolistep 10 |  | Drain in the colander.⏱ 15sResultDrained broccoli |
| 15 | — | | Leave for 1 minute to steam dry.⏱ 1 minResultSteamed-off broccoliused in step 20 |
| 16 | 1 tbsp | | Put the oil in the wok.⏱ 5sResultSunflower oil |
| 17 | — | | Heat over a high heat for 1 minute, until shimmering.⏱ 1 minResultHot oil |
| 18 | Finely chopped garlicstep 13 | | Add the garlic.⏱ 5sResultGarlic in oil |
| 19 | — | | Stir-fry for about 20 seconds, until fragrant but not brown.⏱ 20sResultFragrant garlic |
| 20 | Steamed-off broccolistep 15 | | Add the broccoli.⏱ 10sResultBroccoli and garlic |
| 21 | Sweetened saucestep 8 | | Pour in the sauce and toss for about 30 seconds, until every piece is glossy.⏱ 45sResultGlazed broccoli |
| Total Time | 14 min | ||
| Nutrient | Per serving |
|---|---|
| 41kcal | |
| 0.4g | |
| 3g | |
| 0.4g | |
| 2g | |
| 1g | |
| 0.1g | |
| 302mg |
Broccoli blanched until just tender, then tossed in a hot wok with garlic and a glossy oyster sauce glaze; a Cantonese-style side for rice. Serves 4.
What you’ll doYou will blanch broccoli florets, fry chopped garlic in a hot wok, then toss the broccoli in it with an oyster sauce glaze.
