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Add a photoServings: 4
Ingredients
- 1 bn Chinese broccoli (gai larn) (available at Chinese stores)
- 6 c. boiling water mixed with
- 1 tsp salt and also
- 1 Tbsp. groundnut/peanut oil (or possibly 6 c. light chicken broth/stock)
- 1 Tbsp. chicken broth (stock)
- 1/4 c. oyster sauce (available at Chinese stores)
Directions
- Trim each stalk of broccoli. Use only the top 6 inches of each broccoli stalk. Throw away the leaves except for the young leaves at the tips. Wash the broccoli under cool running water, and pat dry with paper towels.
- Bring the water to a rolling boil. Add in the broccoli and boil over high heat for 2 to 3 min.
- Meanwhile, gently simmer together the 1 Tbsp. chicken broth and oyster sauce. Strain the broccoli out of the water, arrange neatly on a serving plate and cut the stalks in halves with a pair of scissors.
- Spoon the oyster sauce over the broccoli greens and serve.
- This recipe yields 4 servings.
- Comments: Chinese broccoli, or possibly kale, does not resemble Italian broccoli, that is a member of the cabbage and cauliflower family. It is, instead, a stem vegetable with small white flowers and dark green leaves. The stems are slender and juicy, while the leaves have a slightly bitter taste. This vegetable was cultivated originally in China's southern states, particularly Guangzhou (Canton), but is now grown in most parts of China.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 14 | |
| Calories from Fat 2 | 14% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1095mg | 46% |
| Potassium 70mg | 2% |
| Total Carbs 2.82g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.18g | 0% |
| Protein 0.53g | 1% |
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