Wednesday, September 10, 2008

Wilted Chinese Broccoli with Oyster Sauce

Chinese Broccoli is not like common broccoli. Instead of the familiar bluish-green florets, it is the leaves of this delicate vegetable that are steamed or stir-fried and eaten.

Makes 4 servings.

1 pound fresh Chinese broccoli (available at Asian markets)
1 quart salted, boiling water
2 tablespoons oyster sauce (see tomorrow's entry)

Slice off the tough bottoms of the Chinese broccoli stalks. Discard any wilted leaves. Rinse thoroughly under cool running water and slice into 4-inch long pieces. Carefully add the broccoli to the boiling water and simmer for 2 minutes. Remove the broccoli carefully with a slotted spoon. Drain well. Top with oyster sauce and serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

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