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.
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.
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.