CHINESE BROCCOLI WITH OYSTER SAUSE

The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away please. So, how to make a broccoli salad if you don't like raw broccoli? The solution - blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked.

Chinese Broccoli With Oyster Sause

Indgredients:

1 lb. Chinese broccoli (gai lan)

1 tsp. garlic, minced

1/2 tsp. ginger, minced

2 tsp. peanut or vegetable oil

3 tbsp. oyster sauce

2 tsp. sesame seeds, white

Preparation Method:

Slice the Chinese broccoli into thirds, making the portions equal. Boil in salted water until 3/4 cooked. Strain out and refresh in ice water. Dry the vegetables on paper towelIn a wok or frying pan, heat the peanut or vegetable oil until the oil shimmers. Add the Chinese broccoli, ginger and garlic. Sauté for 2 minutes.Add the oyster sauce and cook an additional minute. Serve with sprinkled sesame seeds.

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