Name: Stir-fried Chinese broccoli with crispy eschallots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 36.80 gm vegetable oil; 4 large eschallots, finely sliced; Salt; 150g oyster mushrooms; 1 small red chilli, seeds removed and chopped; 2 large cloves garlic, crushed; 1 bunch Chinese broccoli, trimmed, and cut into 3cm pieces; 48.80 gm oyster sauce; 20.00 gm water; Crispy eschallots

Stir-fried Chinese broccoli with crispy eschallots

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Ingredients:

36.80 gm vegetable oil
4 large eschallots, finely sliced
Salt
150g oyster mushrooms
1 small red chilli, seeds removed and chopped
2 large cloves garlic, crushed
1 bunch Chinese broccoli, trimmed, and cut into 3cm pieces
48.80 gm oyster sauce
20.00 gm water
Crispy eschallots

Instructions:

In a wok, warm 2 tablespoons of vegetable oil. Season 4 large eschallots, finely sliced, with salt, and cook over low heat for 5 minutes until they turn golden and crisp. Place on a paper towel to drain.
Introduce 150g of oyster mushrooms to the sizzling wok on high heat. Add in 1 small red chili, chopped after removing the seeds, along with 2 large cloves of crushed garlic and 1 bunch of Chinese broccoli cut into 3cm pieces.
Drizzle 2 tablespoons of oyster sauce and 1 tablespoon of water into the pan and stir-fry for 1 minute until the broccoli is perfectly cooked. Sprinkle with crispy shallots and serve right away. Enjoy with Asian egg or rice noodles, or use as a delicious addition to Asian broths or beef stir-fries.

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