Try our Chinese Broccoli with Garlic Chilli Oil - delish!

We often prepare this as a side dish for our Asian meals at home.  It's quick to make and complements all Asian cuisine.  We make a large batch of the sauce, storing it in the fridge for up to 5 days and use it to enhance other plain steamed vegetables as well.

Enjoy!

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Chinese Broccoli with Garlic Chilli Oil

Rated 5.0 stars by 1 users

Category

Side Dish

Cuisine

Asian

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

We often prepare this as a side dish for our Asian meals at home. It's quick to make and complements all Asian cuisine.

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Ingredients

• 1 x Bunch Chinese Broccoli ("Gai Lan")

• 1 x tsp Cornflour or Potato starch

• 1 x Tbsp Water

• 1 x Tbsp Oyster Sauce

• 1/2 tsp Dark Soy Sauce

• 1 x Tbsp Chinese Cooking Wine

• 2 -3 Tbsp Ivy's Sweet and Spicy Chilli Oil

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• 1 x Clove Garlic , finely grated

• 1 x tsp Ginger , finely grated

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Directions

1. Trim the ends off the Chinese broccoli. If any stems are too thick, cut them in half to ensure they're approximately the same width.

2. Steam the Chinese broccoli using your preferred method. I typically microwave in a steamer on high for 4 minutes. The stems should be just cooked, not overly soft.

3. Stack the Chinese broccoli together and cut them into 4-inch (10 cm) lengths. Neatly stack them on top of each other.

4. For the Chilli Oyster sauce: In a small saucepan, combine water and cornflour, mixing until dissolved.

5. Add remaining ingredients, then turn the stove to medium heat and bring to a boil.

6. Allow it to boil for 30 seconds to thicken, then remove from the heat.

7. Drizzle the oyster sauce over the Chinese broccoli and serve warm. Enjoy!

Recipe Note

We make a large batch of the sauce, storing it in the fridge for up to 5 days and use it to enhance other plain steamed vegetables as well.