All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Broccoli and asparagus with oyster sauce

A super simple side dish. Oyster sauce is the only seasoning.

Handful of broccoli
A few asparagus
1-2 tsp oyster sauce


Skin lower part of stem, if necessary, and cut into 4-5 cm pieces.


Bring water to boil, and add a pinch of salt and 1 tsp oil (optional).

Put the firmest part of vegetables (here, stem part of broccoli).

When the peeled part of stems become somewhat translucent, add the rest of vegetables, and cook for 1-2 minutes or until tender (not mushy soft). 




Transfer to a bowl.

Put oyster sauce, starting with 1/2 of the amount specified.
Mix well, taste, and add oyster sauce if necessary.

  • Oil added to boiling water for blanching keep the water temperature high, which results in faster cooking, thus brighter color. Because oil will remain on the vegetable surface, I do not use this method for Japanese dishes unless seasoning in the following process includes oil.

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