Wednesday, October 29, 2014
Chinese Broccoli Stir-fry with Oyster Sauce (Cai Lan Xao Tuong Hao)
2 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
1 Tbsp. Peanut Oil
1 tsp. Brown Sugar
1 tsp. Cornstarch
1 Tbsp. Rice Cooking wine
1 Tbsp. Olive Oil
In a pot add 1 tsp. mince Garlic. Add 1 Tbsp. Peanut Oil. Add 1 tsp. Soy Sauce. Add 1 Tbsp. Rice Cooking Wine. Add 2 Tbsp. Oyster Sauce.
Add 1 tsp. Brown Sugar. Mix 1 tsp. Cornstarch with a little bit of water. Add it into the sauce to thicken. Mix well and remove from heat.
Wash and cut 1 bunch Chinese Broccoli. In a pan, boil some water add a pinch of Salt and Sugar. Add in the Chinese Broccoli boil for about 1 minute.
Drain out and rinse with cold water.
In a stir-fry pan add 1 Tbsp. Olive Oil. Add 1 tsp. minced Garlic. Saute for a few seconds. Add in the Chinese Broccoli. Add in the sauce, mix and serve.