Health

Chinese Broccoli with Oyster Sauce

Chinese Broccoli with Oyster Sauce

Ingredients

  • 1 1/2 pounds Chinese or regular broccoli
  • 1 teaspoon salt, divided
  • 1 tablespoon canola oil
  • 1 tablespoon peeled, minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon granulated sugar
  • 2 teaspoons toasted sesame oil

Preparation


If using Chinese broccoli, trim 1/2 inch from bottoms of stalks; discard. (Stalks more than 1/2 inch in diameter should be halved lengthwise.) Slice stalks into 2 1/2 x 1/4-inch sticks. (With regular broccoli, just use the florets.)

Combine 6 cups water and 1/2 teaspoon salt in a large pot over high heat; bring to a boil. Add the broccoli stalks (or florets); blanch 2 minutes. Remove and drain in a colander. Add the leaves to the pot; blanch 1 minute. Drain broccoli in a colander.

Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger; stir-fry 15 seconds. Add broccoli, remaining 1/2 teaspoon salt, oyster sauce, and sugar; stir-fry 1 1/2 minutes, or until broccoli is crisp-tender. Remove from heat; drizzle with sesame oil.



    Chinese broccoli is a leafy green with florets, similar to broccoli raab. You can find it in Asian markets and some supermarkets.
  • Yield: serves 4

Nutritional Information

Calories per serving: 107
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 6g
Carbohydrate per serving: 10g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 705mg
Calcium per serving: 70mg