Chinese Broccoli with Vegetarian Oyster Sauce

Chinese broccoli has a bittersweet flavor that goes well with vegetarian oyster sauce, which is typically made with mushrooms and available at most well-stocked Asian markets. Regular broccoli or broccolini can be substituted for the Chinese broccoli, if necessary.

MAKES 4 SERVINGS

1⁄2 cup water

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1 teaspoon cornstarch

1 tablespoon peanut oil

1 tablespoon finely chopped fresh ginger

1 pound Chinese broccoli (gai lan), tough ends trimmed, leaves and stalks cut into 1-inch pieces

1 tablespoon reduced-sodium soy sauce, or to taste

1⁄2 teaspoon sugar

Freshly ground black pepper, to taste

1⁄2 tablespoon toasted (dark) sesame oil

In a small bowl, combine 1⁄4 cup water, oyster sauce, rice wine, and cornstarch; set aside. In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the ginger and cook, stirring, 1 minute. Reduce the heat to medium and add the broccoli, remaining 1⁄4 cup water, soy sauce, sugar, and pepper; toss well to combine. Cook, covered, until broccoli stalks are crisp-tender, about 5 minutes, stirring a few times. Add the oyster sauce mixture and cook, stirring, until thickened, 2 to 3 minutes. Add the sesame oil and stir well to combine. Serve at once.

{PER SERVING} Calories 94 • Protein 4g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 4g • Sodium 481mg

hancheng

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