broccoli with oyster sauce and shaohsing winerating:
Simple, delicious and nutritious - this way of cooking broccoli (or, if you like, pak choi) always goes down well.
Broccoli - either conventional sort or tenderstem. If you're using ordinary broccoli, dismantle it into small florets; peel stem and cut into slices about half a centimetre thick.
2-3 tablespoons peanut oil for frying
approx 2 tablespoons oyster sauce
approx 2 tablespoons Shaohsing wine
Steam broccoli for about 4 minutes until it starts to be tender. Plunge it into icy water then drain and pat dry on a clean tea towel.
Heat peanut oil in a wok until it is hot. Transfer broccoli to the wok being careful not to splash yourself with hot oil. Add oyster sauce. Stir well to cover, then carry on stir-frying for a minute before adding the Shaohsing wine. Stir fry until the liquid has almost all boiled off, then serve.