Quickie Chinese Broccoli
500g Chinese Broccoli (Kailan).
2 tablespoons minced Garlic (more or less to your desire).
4 tablespoons Groundnut Oil.
1 tablespoon Oyster Sauce.
¼ cup Water.
A dash of White Pepper Powder.
1 teaspoon Salt, optional.
1 teaspoon Oil.
Plenty of hot water in a big pot.
1. Rinse the vegetables really well and trim off the ends keeping the vegetables whole. If the stalks are too thick, slice them in half length wise.
2. Put the 4 tablespoons of groundnut oil and minced garlic in a small pot and fry till garlic is opaque. Lower heat and continue to fry garlic is just about to turn golden. Remove the fried garlic to a small bowl and keep 1-2 teaspoons of the oil in pot. (The rest of the garlic oil can be stored in a clean jar for use to perfume your salads or soup next time).
3. In a big pot of water, add 1 teaspoon each oil and salt. Bring to a fast. Put the vegetables neatly into the pot – stalks and leaves lined as seen in picture above. Boil over high heat and DO NOT cover or the vegetables may turn limp and discolour.
4. Once you see the leaves are dark shiny green and stalks are slightly translucent, scoop them out with a perforated ladle. Do an “eating” test on the stalks and if that’s the crunch you like, plate them. If you like softer, cook further.
5. Heat up the Garlic Oil in pot again, put in the oyster sauce and stir a couple of times, add water and pepper if using. Bring to a boil, adjust seasonings and turn off heat.
6. Sprinkle the fried garlic on the vegetables and pour the sauce over vegetables.
Note: Step 2 can be prepared in advance (even days, just store in airtight container). If you like thicker consistency, you can make a cornstarch slurry and add after adjusting the seasoning. Cornstarch slurry : 1 teaspoon Cornstarch and 1½ tablespoon water mix well. Use as much as needed to thicken the sauce to your desired consistency and discard the rest if any. (In the picture above we did not use cornstarch at all).
This recipe is contributed by our housekeeper Lisa, who has been with us for years now. I am still persuading her to part with some of her delicious stews and adobo recipes, wish me luck!
Happy cooking 🙂