Chinese Broccoli Oyster Sauce (Vegan, Gluten-Free)

• servings: 4 servings
• active time: 5 minutes
• total time: 6 minutes

Ingredients

¾ lb. Chinese broccoli (gai lan)

2-2.5 tsp vegetarian oyster sauce (homemade not store bought)

1 tsp toasted sesame oil

1 tbsp coconut aminos

Sprinkle Toasted white sesame seeds (optional)

Directions

Boil

Bring a large pot of water to boil.

Prep

To prepare the Chinese broccoli, slice off about ½ inch of the stems from the bottom end. Rinse them well.

Blanch

With both of your hands holding the top portion of the leafy parts, carefully dip the stems into the boiling water. Hold your position and blanch the stems for about 45 seconds then release the entire broccoli bundle and blanch for an additional 15 seconds.

Rinse

Use a large slotted spoon to scoop out the broccoli and shock in cold water. This will keep the broccoli crunchy and in deep green color. Gently squeeze the leafy parts to remove the water. Place them on a serving tray.

Combine homemade vegetarian oyster sauce with sesame oil and coconut aminos. Spoon the sauce over the Chinese broccoli one tablespoon at a time until your desired quantity. The more sauce the stronger flavor and saltier it will be.

Serve

Sprinkle with toasted sesame seeds, if using. Serve at room temperature or chilled.

Nutrition

• Calories: 75 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 98 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 3 g