Broccoli in Oyster Sauce recipe
information
The broccoli florets retain their vivid shade of green and crunchy texture, as well as much of their vitamin and mineral content, when given the wok treatment here. Vegetarians may prefer to substitute light soy sauce for the oyster sauce.
ingredients
450 g (1 lb) broccoli
45 - 60 ml (3 - 4 tbsp) vegetable oil
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) light brown sugar
30 - 45 ml (2 - 3 tbsp) stock or water
30 ml (2 tbsp) oyster sauce
45 - 60 ml (3 - 4 tbsp) vegetable oil
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) light brown sugar
30 - 45 ml (2 - 3 tbsp) stock or water
30 ml (2 tbsp) oyster sauce
method
1. Cut the broccoli heads into florets, remove the rough skin from the stalks and slice the florets diagonally into diamond-shaped chunks.
2. Heat the oil in a preheated wok and add the salt, then stir-fry the broccoli for about 2 minutes. Add the sugar and stock or water, and continue stirring for 1 minute. Finally add the oyster sauce, blend well and serve.
2. Heat the oil in a preheated wok and add the salt, then stir-fry the broccoli for about 2 minutes. Add the sugar and stock or water, and continue stirring for 1 minute. Finally add the oyster sauce, blend well and serve.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
