Make Ahead Chilled Chinese Broccoli
Often found rolling around alongside dumplings on a dim sum cart, this leafy green with a thick stem is a staple Chinese dish that can easily be made ahead.
- 1 lb chinese broccoli or broccoli or broccolini
- 1 Tb oyster sauce or vegetarian mushroom stir fry sauce
- 2 Tb garlic infused olive oil
- 1 tsp dark soy sauce
- 1 Tb hot water
Bring a large pot of water to a boil. Trim 1-2 inches off of the tough stem from the chinese broccoli spears.
Blanch the broccoli for 2-4 minutes, just until the the thickest part of the stem can be easy pierced with a knife.
Drain and shock in ice water or the coldest water you have. Squeeze out the leaves to remove as much water as possible. Arrange on a serving plate.
For the dressing, gradually whisk in olive oil into the oyster sauce. Add dark soy sauce and hot water to thin out to a pourable dressing. Spoon over the Chinese broccoli.
- Squeeze out as much water as you can after the Chinese broccoli is cooked, so it doesn't leave wet puddle on the plate.
- Plate and refrigerate the broccoli ahead of time. Drizzle on the sauce before serving.
- If you make the sauce ahead of time, the oil will eventually separate from the oyster sauce. Use a little hot water to whisk it back into an emulsion.
- You can also make this with regular broccoli spears or broccolini. Broccoli rabe, however, would be too bitter.
- To make this extra fancy, serve the chilled broccoli on a bed of ice, so they stay extra cold on the table.
Calories: 180kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 444mg | Fiber: 6g | Vitamin A: 5945IU | Vitamin C: 45.8mg | Calcium: 245mg | Iron: 4.9mg