Wednesday, 15 August 2012

Recipe - Braised Broccoli And Carrot In Oyster Sauce

This braised broccoli and carrot in oyster sauce is inspired by traditional Chinese restaurants which like to serve their vegetables braised.

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 cataractsheart 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.

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