Stir-Fried Broccoli with Oyster Sauce

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 12.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 236.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Stir-Fried Broccoli with Oyster Sauce calories by ingredient

Number of Servings: 2


    3 tablespoons low-sodium chicken broth
    1 tablespoon dry sherry
    3 tablespoons oyster sauce
    1 teaspoon toasted sesame oil
    1 teaspoon cornstarch
    1 teaspoon brown sugar
    1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
    1/8 teaspoon red pepper flakes
    1 teaspoon plus 1 tablespoon vegetable oil
    1 pounds broccoli , florets cut into 3/4-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into 1/4-
    inch-thick slices
    1/4 teaspoon sugar


Serves 2. Published March 1, 2010. From Cook's Illustrated.

For a stir-fried broccoli recipe with tender yet still crisp vegetables and a flavorful Asian-inspired sauce, we swapped a traditional wok for a nonstick skillet, prepared the stalks and florets separately, and stir-fried the vegetables over medium-high heat rather than a blazing-hot flame. Tossing the broccoli with a sprinkling of sugar before adding the sauce deepened the caramelization, making this the ultimate stir-fried broccoli recipe.

1. 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.

2. 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.

3. 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.

Serving Size: Serves 2, makes 2 1-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user GEMINIGAY.

TAGS:  Side Items |