10 minutes Broccoli with oyster sauce recipe

If “umami bomb” had a vegetable poster child, this 10-minute skillet of glossy oyster-sauce broccoli would be it.
I first tasted it on a drizzly Hong Kong night when a street-vendor flipped a smoking wok and shouted, “Broccoli so shiny you’ll see your future!” One bite—tender florets draped in caramelized garlic and savory-sweet oyster sauce—and I believed him.

Broccoli delivers 150 % of your daily vitamin C and a hefty dose of sulforaphane, a compound linked to cellular repair. A single tablespoon of oyster sauce adds depth without drowning the plate in sodium, while toasted sesame oil contributes heart-friendly polyunsaturated fats. The entire side dish clocks in at around 95 calories yet satisfies like a main.

Busy parents love it because it’s faster than take-out; athletes appreciate the potassium and plant protein for recovery. Vegans can swap oyster sauce for mushroom “oyster” sauce with zero flavor sacrifice, and low-sodium eaters can dilute the sauce with a splash of vegetable stock.

Turn it into a Thai fusion by adding a squeeze of lime and a pinch of chili flakes, or give it a Korean kick with a teaspoon of gochujang and a sprinkle of toasted sesame seeds. Leftovers keep for two days in an airtight container; reheat in a hot pan for 30 seconds to revive the crunch.

Broccoli with oyster sauce recipe

If “umami bomb” had a vegetable poster child, this 10-minute skillet of glossy oyster-sauce broccoli would be it.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course recipe

Cuisine Chinese

Servings 1

Ingredients

  

• broccoli appropriate amount
• carrot appropriate amount
• cooking oil appropriate amount
• salt appropriate amount
• Oyster Sauce appropriate amount

Instructions

 

• Cut the broccoli into small florets, wash and drain; wash, peel and slice the carrots, and use a vegetable cutter to press out flower shapes.
• Bring water to a boil in a pot, add a little salt and cooking oil, blanch the broccoli and carrots for 1-2 minutes and remove them.
• Bring water to a boil in a pot, add a little salt and cooking oil, blanch the broccoli and carrots for 1-2 minutes and remove them.
• Place on a plate, drizzle with oyster sauce and mix well before serving

Notes

1. Broccoli becomes more vibrant in color after blanching, but be careful not to blanch it too long, as it will lose its crispness and the resulting dish will be less appealing.
2. After blanching, broccoli should be cooled in cold water, then drained and reused. Cooking and salting should also be done in a short time, as this will not destroy the nutrients that help prevent and cure cancer.

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