19 4 / 2013

Stir Fried Broccoli with Oyster Sauce
 
Time for a quick side dish, today’s Stir Fried Broccoli with Oyster Sauce is from Cook’s Illustrated.
 
3 tbs chicken broth
1 tbs dry sherry 
3 tbs oyster sauce
1 tsp toasted sesame oil 
1 tsp cornstarch 
1 tsp brown sugar 
1 garlic clove pressed 
Pinch of  red pepper flakes 
1 tsp plus 1 tbs light olive oil 
1lb broccoli, florets cut into 3/4-inch pieces, stalks trimmed and cut into 1/4” slices 
¼ tsp sugar 
 
Whisk broth, sherry, oyster sauce, sesame oil, cornstarch, and brown sugar together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl. 
 
Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.
Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.
 
This is quick and flavorful. The broccoli stays nice and crunchy and the sauce is not overwhelming. I liked this so much I am going to make this again and serve it with some Jasmine Rice and those Asian Glazed Chicken Thighs I made a few weeks back.
 

Stir Fried Broccoli with Oyster Sauce

 

Time for a quick side dish, today’s Stir Fried Broccoli with Oyster Sauce is from Cook’s Illustrated.

 

tbs chicken broth

tbs dry sherry

tbs oyster sauce

tsp toasted sesame oil

tsp cornstarch

tsp brown sugar

garlic clove pressed

Pinch of  red pepper flakes

tsp plus 1 tbs light olive oil

1lb broccoli, florets cut into 3/4-inch pieces, stalks trimmed and cut into 1/4” slices

¼ tsp sugar

 

Whisk broth, sherry, oyster sauce, sesame oil, cornstarch, and brown sugar together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl.

 

Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.

Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.

 

This is quick and flavorful. The broccoli stays nice and crunchy and the sauce is not overwhelming. I liked this so much I am going to make this again and serve it with some Jasmine Rice and those Asian Glazed Chicken Thighs I made a few weeks back.