Whoever said veggies were boring? This Chinese-inspired garlic broccoli is far from it – it’s packed with savoury goodness. Serve it alongside other dishes in your next banquet for a healthy dose of Asian greens.
¼ cup vegetable oil
6 garlic cloves, finely chopped
3 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp sugar
1 tbsp water
400g (14 oz) Chinese broccoli
Heat the vegetable oil in a small saucepan over medium-high heat. Add the garlic and cook until just starting to colour (the garlic will continue cooking as it sits, so be sure to remove it from the heat before the garlic is golden brown). Use a fine slotted spoon or sieve to drain the garlic and transfer to some paper towel to drain. Transfer the garlic oil to a heat-proof bowl.
Mix 2 tablespoons of the garlic oil with the oyster sauce, soy sauce, sesame oil, sugar and water. Set aside for later.
To prepare the Chinese broccoli, cut off the leafy parts and set aside. Use a vegetable peeler or knife to peel the outer layer of skin off the stem parts.
Heat a large pot of water over high heat. When boiling, add in the stems of the broccoli and cook for 2 minutes. Then add the leaves and cook for another minute. Drain the broccoli and transfer to a serving plate. Pour over the oyster sauce mixture and sprinkle generously with the fried garlic.