Recipes Developed by Paula Bowman
Photography by Rob Kinghorn
Food Styling by Ruth Gangbar
Prop Styling by Shelly Tauber
First published in Wish April 2007
Fried shallots: These add great crispy texture to any dish and are easy to find at your local grocery store or Asian market. Try them as a garnish on soups, risottos and salad.
*Bamboo steamer: An indispensable kitchen tool used for steaming ingredients while maintaining their natural colour, taste and nutrient content. Purchase one that fits snugly over a pot or wok.
Chinese | Sauté | Greens | Side Dishes | All categories...
food
Steamed Chinese Broccoli & Choy Sum with Garlic Oyster Sauce
A staple on most Chinese restaurant menus – and a delicious way to get your greens!
Ingredients (SERVES 4)
| 1/2 | pound Chinese broccoli, ends trimmed |
| 1/2 | pound choy sum, ends trimmed |
| 2 | teaspoons sesame oil |
| 2 | tablespoons thinly sliced garlic |
| 1/4 | cup oyster sauce* |
| 1/4 | cup chicken or vegetable stock |
| 1 | tablespoon soy sauce |
| 2 | teaspoons brown sugar |
| 2 | teaspoons Chinese rice wine or dry sherry |
| 1/4 | cup packaged fried shallots* |
Instructions
- Fit a bamboo steamer* over a pot containing 2 inches of water, and bring to a boil. Place broccoli and choy sum in steamer, cover and cook for 5 minutes or until greens are tender but still retain some crunch.
- Meanwhile, heat sesame oil in a small saucepan over medium-high heat. Add garlic and stir for 10 seconds or until fragrant. Add the next 5 ingredients and cook until sauce is glossy and slightly thickened.
- Place greens on serving platter and pour sauce over top. Garnish with fried shallots.
Nutritional information
Nutrients per serving: 80 calories, 4 g fat, 2 g protein, 11 g carbohydrates, 3 g fibre. Excellent source of vitamins A and C.
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Alexandra writes:
This was an absolutely wonderful recipe. I substituted baby bok choy, which was in the fridge and needed using up. Even though I had never used the cooking method before, it was quick and easy. My fussy adult males loved it, and I consider this recipe a keeper. It's excellent for company and easy enough for a work night.
—posted March 14, 2007 at 11:24 a.m.
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