Wok stir-fried broccoli with oyster sauce has to be one of my all-time favorite vegetable dishes. I could eat this once a week! If I have been particularly bad and consumed a phenomenal amount of fat-laden dishes in a given period, I try to detox with a lot of veggies, and this is almost always one of the dishes I rely upon to even out the evil with the good. When I worked in New York in the early 1990’s, I used to order Chinese take out at least once a week, and my two white wax-lined cardboard boxes would almost ALWAYS contain shredded szechuan beef and an order of broccoli with oyster sauce…
This is an incredibly easy dish to make, but also incredibly easy to screw up. First rinse and dry a head or two of very fresh and crisp broccoli and cut into bite sized florets. Some folks like to blanch the broccoli before stir-frying, but I don’t. Heat up a large wok, add some vegetable oil and when it is very hot, add the broccoli florets and toss constantly and vigorously, to prevent burning the veggies. Add some oyster sauce and cracked black pepper if you so desire, and when it is all glistening and delicious looking, but still crisp/underdone, take it off the heat and serve hot. DO NOT let this braise. Do not let it sit in the pan over low heat and watch it extrude water and boil in the pan. Limp, wet broccoli is the pits.
I could eat this with a bowl of rice and feel healthy. Or I could add some thinly sliced beef to this dish and have protein and vegetables in one dish. It is great with prawns/shrimp as well in lieu of the beef. Add some chili sauce if you would like some added spiciness. Yum.