Thursday, February 4, 2010


Chinese Broccoli, uncooked and right out of the bag.  I buy mine at the Hop Thanh Supermarket (12th  Ave. S & Jackson St. in Seattle), where the neatly trimmed, 7" stalks are nicely packaged in 2 pound bags.  You will often find a pretty floret starting to bloom on some.  They are completely edible, and actually add a pretty touch!

You could cut these stalks in half crosswise with your kitchen scissors before serving, but I prefer to leave the stems long.  I liken it to serving your Caesar salad as whole leaves of lettuce…finger food!  Always more fun to eat!

This recipe makes a lot, but you’ll need it.  As my daughter says, “This is addicting!”  Have you ever heard a teenager say that about vegetables?!

Serves 8-10
2 lbs. Chinese broccoli
2 tablespoons vegetable oil
½ teaspoon salt
1 tablespoon + 1 tablespoon sesame oil
1 heaping tablespoon + 1 heaping tablespoon oyster sauce

Rinse broccoli and set aside.  Note:  If any of the stems are more than 1/2” wide, they may not be as tender as the thinner stalks.  If desired, gently trim a thin, outer layer of the stem (go about 2” from the base up) with a potato peeler. 

In a large stock pot, bring 5 quarts cold water to boil; add vegetable oil and salt.  Fully submerge broccoli into boiling water, stem ends first.  Cover and cook for 2 minutes (water does not need to return to boil); do not overcook.  Remove pot from heat; pour broccoli in a large colander in sink; shake off excess water.  Place half the broccoli on a serving platter; drizzle with 1 tablespoon of sesame oil; then drizzle with 1 heaping tablespoon of oyster sauce.  Place the remaining broccoli in a second layer overlapping the first layer; drizzle remaining tablespoon of sesame oil; drizzle last heaping tablespoon of oyster sauce.  Serve immediately.  Can also be served at room temperature. 

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