4.9 from 18 votes
Cantonese Broccoli with Oyster Sauce
A plate of poached veggies served with Cantonese style oyster sauce is the quickest way to enjoy the freshness of the ingredients. Find out how real Cantonese restaurants serve this simple dish.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
Calories:
40 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- vegetable oil Optional, 1 tablespoon vegetable oil; a pinch of salt
- salt Optional, 1 tablespoon vegetable oil; a pinch of salt
- 400 grams broccoli , cut into bite sized pieces
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and a spoonful of vegetable oil to the water, so the broccoli will retain its nice color through cooking. Add broccoli. Cook until soft. Strain and place on a plate. (*see footnote 1)
- While boiling the water, combine 1/4 cup water, the oyster sauce, the soy sauce and the sugar into a small skillet. Cook over medium heat until almost boiling. Turn to low heat. Cook until the sauce reaches desired thickness.
- Drizzle the sauce onto the broccoli right before serving.
Cup of Yum
Notes
- As an alternative, you can steam the broccoli too. Steamed veggies retain even more nutritions.
Nutrition Information
Serving
106g
Calories
40kcal
(2%)
Carbohydrates
8.1g
(3%)
Protein
3.1g
(6%)
Fat
0.3g
(0%)
Sodium
286mg
(12%)
Potassium
326mg
(7%)
Fiber
2.6g
(10%)
Sugar
2.8g
(6%)
Vitamin A
600IU
(12%)
Vitamin C
122.9mg
(137%)
Calcium
50mg
(5%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 40
% Daily Value*
| Serving | 106g | |
| Calories | 40kcal | 2% |
| Carbohydrates | 8.1g | 3% |
| Protein | 3.1g | 6% |
| Fat | 0.3g | 0% |
| Sodium | 286mg | 12% |
| Potassium | 326mg | 7% |
| Fiber | 2.6g | 10% |
| Sugar | 2.8g | 6% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 122.9mg | 137% |
| Calcium | 50mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.