蚝油芥蓝
Chinese broccoli with oyster sauce, a classic dish at dim sum restaurants and my often my vegetable dish of choice. Though at dim sum restaurants it's often served with a thicker sauce; this recipe will give you a much lighter and thinner sauce. They're both good in their own way. The sauce goes really well with this specific vegetable and it wouldn't quite be the same with any other vegetable.
Active Time: 20 min
Total Time: 20 min
Ingredients
> chinese broccoli (~1 lb)
> garlic (5 cloves)
> oyster sauce (3 tbsp)
> soy sauce (1 tsp)
> sesame oil (1/4 tsp)
> sugar (1 tsp)
> white pepper (1/4 tsp)
> salt, oil
Instructions
1. In a large pot of salted water, blanch the broccoli for a couple minutes, or until it reaches the desired texture.
2. Remove and immediately place in ice water to cool. Drain and dry the blanched vegetables to the best of your ability. Drizzle a little bit of oil and lightly toss to make the surfaces shine.
3. In a small saucepan or fry pan, fry roughly minced garlic over medium heat until it just starts to take on a bit of color. Add all the other ingredients (oyster sauce, soy sauce, sesame oil, sugar, white pepper), and cook for another minute or two until slightly reduced (stirring frequently).
4. Arrange broccoli onto a plate. Drizzle the sauce over it. Serve and enjoy!
Notes/Tips:
> This is one of the few recipes in which I would recommend using oil sparingly when frying the garlic. All the oil will end up in the sauce. Too much oil will lead to an oily end result (which is actually what happened in the picture above)
> All the ingredient amounts are handwavy and meant as a baseline, not as the source of truth. Feel free to adjust accordingly.