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Soy, Rice, Fire

Inspiration from classic Chinese recipes and techniques

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Broccoli

I love the Cantonese way of using oyster sauce to season blanched vegetables, creating a simple yet delicious dish with minimum effort.

Cold dishes and salads• Vegetables• [Boiling/Poaching]

Broccoli with oyster sauce (蚝油西兰花)

In Chinese cuisine, these vegetable-in-rich-broth dishes, labeled shangtang (上汤), are popular both at home and in restaurants.

Vegetables• [Simmering]

Broccoli in rich broth (上汤西兰花)

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