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Ingredients
- 1 whole head of garlic, peeled
- Kosher salt
- 1/4 cup vegetable, peanut, or canola oil
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 10 ounces of Chinese broccoli
Directions
- Transfer garlic to the bowl of a food processor or mini food processor. Pulse until garlic is very finely chopped but not a paste, about 12 short pulses, scraping down sides as necessary. Add 1/4 teaspoon salt and toss to combine.
- Set a fine mesh strainer over a heat-proof bowl. Heat 1/4 cup of oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a very gently bubble. If bubbling vigorously, reduce heat. Cook, stirring constantly, until garlic is pale golden brown, 6 to 8 minutes, then immediately strain (do not overcook, garlic will continue to darken as it rests). Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic and oil separately.
- In a small bowl combine 1 teaspoon of reserved garlic oil, sesame oil, and the oyster sauce. Mix well until combined and then add 1 tablespoon hot water. Stir and set aside. Reserve remaining garlic oil for another use.
- Bring a large pot of water to boil. Add the Chinese broccoli and until just tender, 4 to 5 minutes. Drain really well on paper towels or in a salad spinner and place on a serving platter. Drizzle the mixed oyster sauce on top and sprinkle with the fried garlic. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 308g | |
| Calories 115 | |
| Calories from Fat 57 | 50% |
| Total Fat 6.6g | 8% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 512mg | 21% |
| Potassium 760mg | 22% |
| Total Carbs 13.63g | 4% |
| Dietary Fiber 7.2g | 24% |
| Sugars 2.41g | 2% |
| Protein 3.64g | 6% |
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