Broccoli is rich in vitamins C and A, folic acid and fibre. It is also a good source of calcium. Broccoli naturally contains two important phytochemicals -- indoles and isothiocyanates. Researchers at Johns Hopkins University School of Medicine in Baltimore isolated from broccoli an isothiocyanate, called sulforaphane, that increases the activity of a group of enzymes in our bodies that squelch cancer-causing agents
Carrot is rich in beta-carotene and vitamin C. Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including cataracts, heart disease, and several cancers.
The broccoli florets and stem and carrots are blanched in boiling water for about 2 minutes and are braised in oyster sauce for another minute.
Broccoli stem, peel away the hard skin and cut into slices
10 broccoli florets, halved
1 carrot, peel and cut into slices
1 tbs of oyster sauce
In a pot of boiling water, blanch the broccoli stems and carrot.
When the colour changes, they are done. Takes about 2 minutes
Blanch the broccoli florets, takes about 1 minute
In a wok or pan, boil half a cup of water and add 1 tablespoon of oyster sauce.
Toss in the blanched vegetables and let them absorb the sauce for 1 minute.
Dish out and serve.
In this short 2 minute video, the broccoli is blanched and topped with oyster sauce.