Steamed Broccoli Toasted Pecans And Oyster Sauce Food

RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE

Steps:

• Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
• Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
• Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.

STIR-FRIED BROCCOLI IN OYSTER SAUCE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.

BROCCOLI WITH OYSTER SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Whisk together oil, oyster sauce and vinegar in a large bowl until evenly combined (the mixture will not emulsify). Add broccoli, sprinkle generously with pepper and toss well to evenly coat the broccoli in the sauce.
• Spread on a baking sheet and roast, stirring the broccoli halfway through, until tender and beginning to brown, 10 to 15 minutes.

STIR FRIED BROCCOLI WITH OYSTER SAUCE

Steps:

• Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
• Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
• Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
• Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil.
• Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.

CHICKEN, BROCCOLI & WATER CHESTNUT W/ OYSTER SAUCE

Steps:

• Cut chicken breast crosswise into thin slices about 1/4" thick. In a bowl, toss chicken with cornstarch, sherry, salt and pepper to coat evenly. Let stand 10-15 minutes. Meanwhile, cut broccoli florets from stems. Peel and cut stems into 2" pieces about 1/2" thick. In a large saucepan of boiling, salted water, cook broccoli stems and florets until broccoli is a bright green and crisp-tender, about 3 minutes. Drain and rinse under cold running water; drain well. In a wok, heat oil over high heat until just smoking. Add garlic and ginger and stir fry until aromatic, about 30 seconds. Add chicken and stir fry until chicken becomes white and opaque, 3-5 minutes. Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir fry until vegetables are tender and heated through, about 3 minutes. Serve.

STEAMED BROCCOLI

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

STEAMED BROCCOLI WITH SESAME SEEDS, TOFU, AND OYSTER SAUCE

Steps:

• Cut the broccoli into florets and, along with the dice tofu, placed into a steamer set inside a medium saucepan over boiling water. Steam for about 2 minutes. The broccoli should be bright green and firm still.
• In a wok over high heat, combine the oyster sauce, garlic, chili pepper, ginger, miso and rice wine. Bring to a boil. Add the broccoli and tofu and mix well. Garnish with sesame seeds and serve at once.

OYSTER SAUCE ON CHINESE BROCCOLI/GAI LAN

Steps:

• Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
• In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
• While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
• Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
• Pour the sauce over the broccoli. Serve immediately.

PERFECT STEAMED BROCCOLI

Steps:

• Snap the broccoli into medium-sized florets. It's important to make them an even size so they all cook at the same rate. Put the florets into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 mins.
• Meanwhile, place the butter in a small pan and season well. Heat until the butter is foaming. When ready to serve, tip the broccoli into warmed serving dish and drizzle with the butter. Serve straight away.

STIR-FRIED BEEF, BROCCOLI AND PECANS IN GARLIC SAUCE

Steps:

• Combine the garlic sauce ingredients in a jar; set aside.
• Toss the beef with the soy sauce and mirin in a medium bowl.
• Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl.
• Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside.
• Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet.
• Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green.
• Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender.
• Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance.
• Stir together the broccoli and garlic, add the beef and toss to combine.
• Shake garlic sauce in its jar and add to the skillet.
• Remove the pan from the heat and toss to coat the beef and broccoli.
• Sprinkle with toasted pecans.
• Serve hot over rice.

STIR-FRIED BROCCOLI WITH CASHEWS & OYSTER SAUCE

Steps:

• Heat a little of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip out of the pan, then add the rest of the oil. Stir-fry the broccoli for 2-3 mins until it has turned bright green (it will still be very firm).
• Add a splash of water to the pan, then cover with a lid and steam for about 4 mins or until the stems just give with a knife. Push to the side of the pan, then pour the oyster sauce into the other side. Bring to the boil, then stir into the broccoli. Toss in the cashews and serve.

VERY SIMPLE BEEF AND BROCCOLI IN OYSTER SAUCE

Steps:

• Take one bunch of broccoli (2-3 crowns depending on the size) and cut into florets. Steam until half cooked.
• Meanwhile, take the flank steak (or you can use rib eye) and slice it into thin slices against the grain. This is easier to do if the meat is half frozen.
• Next, heat a nonstick frying pan over high heat.
• When the pan is hot, add 2-3 Table. vegetable oil.
• After 10 seconds, add the meat, garlic powder, and 2 Tablespoons of the oyster sauce. Stir-fry just until most of the pink is gone from the meat.
• Add the half cooked broccoli, 3 Tablespoons oyster sauce and a dash of salt. You might feel the need to add a little more oyster sauce according to your tastes. Only cook the broccoli another minute or two as you want it to still be slightly crisp.
• Turn off the heat and sprinkle with the sesame seed oil.