Blanched Broccoli In Garlic Oyster Sauce

BLANCHED BROCCOLI IN GARLIC OYSTER SAUCE
(FIBER-RICH BROCCOLI IN ULTRA NUTRITIOUS SAUCE)
Though of similar specie but of different cultivar
(the grouping of plants capable of propagation),
Broccoli resembles a cauliflower.
Considered the “healthiest food on earth”,
this big-headed vegetable could be consumed raw
(like carrots, celery stalks and lettuce), the way I like them.
This prep is my “comfort recipe” each time I crave for veggie
to side my meat or as plain “aftertaste killer” for my wine.
Another quick and simple issue.
Read on…

Prep time:                    15 mins.
Cook time:                   20 mins.
Total time:                    35 mins.
Makes/Serves: 2
Cooking medium:  frying pan, casserole for boiling water, strainer to fit into casserole and bowl with plain tap water
Special instruction(s): one of the most nutritious veggies under your control.

INGREDIENTS:
1 medium broccoli stem separated, cleaned and sliced-flower head cut to bite sizes
5 cloves crushed-minced garlic
20 ml. oyster sauce (any)
15 ml. sesame oil (any)
10 ml. water
PROCEDURES:
1.    Bring to boil water in casserole.
2.    Place broccoli in strainer and very quickly blanch unto boiling water (5-8 seconds ONLY). STOP.
Transfer strainer unto bowl with tap water and let cool for 10 seconds. Set aside.
3.    Saute garlic in sesame oil. Turning light brown, add oyster sauce and water. Toss and stir for sauce consistency.
4.    Arrange broccoli in serving plate and pour in your cooked sauce.
5.    ENJOY.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.