Steamed Broccoli With Oyster Sauce Recipe
Make Steamed Broccoli With Oyster Sauce Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Sauce
Aromatics & Garnish
Method
Prepare Broccoli
Trim and cut
Wash the broccoli and drain. Trim tough stem ends and cut into even florets about 1 to 1.5 inches so they cook evenly. If using thicker stems, peel the outer layer and slice stems into 1/4-inch disks.
Set up steamer
Add 2 cups cold water to a pot fitted with a steamer basket (or to an electric steamer base). Water should sit below the basket. Bring the water to a rolling simmer over medium-high heat.
Steam
Place broccoli in the steamer basket in a single layer if possible. Cover and steam until bright green and just tender when pierced with a fork, 4–6 minutes depending on floret size. Start checking at 4 minutes to avoid overcooking. Remove broccoli promptly and transfer to a serving platter to stop cooking.
Make Sauce
Prepare aromatics
Peel and thinly slice or mince the garlic. Warm 1 teaspoon neutral oil in a small saucepan or skillet over low-medium heat until shimmering but not smoking.
Bloom garlic
Add the garlic to the warm oil and gently cook for 20–30 seconds until fragrant and slightly softened but not browned. Immediately reduce heat to low.
Combine sauce ingredients
In a small bowl, whisk together 3 tablespoons oyster sauce, 1 teaspoon light soy sauce, 2 tablespoons warm stock or water, 1 teaspoon granulated sugar, and 1 teaspoon cornstarch until smooth and the cornstarch is dissolved.
Simmer sauce
Pour the whisked sauce mixture into the pan with the warmed garlic. Increase heat to low-medium and bring to a gentle simmer, stirring constantly until slightly thickened, about 1–2 minutes. Stir in 1 teaspoon sesame oil at the end, taste and adjust seasoning (add up to 1/2 teaspoon more soy sauce for salt or 1/2 teaspoon sugar if you prefer sweeter). Remove from heat.
Finish & Serve
If desired, spoon the hot sauce evenly over the steamed broccoli on the serving platter. Toss gently so florets are coated but remain intact. Alternatively, serve sauce on the side for guests to add themselves.
Sprinkle toasted sesame seeds and a light grind of black pepper over the broccoli. Serve immediately while hot.
Leftovers: Store steamed broccoli and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or briefly steam the broccoli again and warm the sauce on the stove before combining.