Broccoli with Rice Wine & Oyster Sauce ♥

Another keeper! More specifically:
  • another quick vegetable side dish
  • another low-calorie side dish
  • another low-carb side dish
  • another simple side dish
  • another healthful side dish!
NEXT TIME ... It's clean-out-the-freezer-time around here so this version was made with a bag of slightly freezer-burned broccoli -- it's safe to assume it'd be even more delicious with fresh broccoli!

  • This is my contribution to the weekly antioxidant-rich round-up over at Sweetnicks. It's an easy-easy event to contribute to -- and helps us all keep our eyes on increasing especially healthful ingredients to our diets!
  • The inspiration for this simple broccoli dish came from Gourmetish who, I just now noted, adapted the recipe from a recent issue of Eating Well. That makes two Eating Well posts in a row -- Eating Well is fast becoming a go-to source for easy, healthful recipes, my kinda cookin'!
FROM THE ARCHIVES ... Check out Just a Vegetable on the Side for other simple side-dish vegetables. It's in the Recipe Box.

Bookmark or print Broccoli with Rice Wine & Oyster Sauce
See the version from Gourmetish
Hands-on time: 5 minutes (with frozen broccoli)
Time to table: 10 minutes
Serves 4

1 teaspoon olive oil (reduced from 1 tablespoon)
1 teaspoon sesame oil (the inspiring recipe calls this optional, I think it's essential)
1 tablespoon minced ginger (it's a miracle product in a jar, look in international markets)
Splash of water (to create steam to cook the broccoli)
1 pound broccoli, in bite-size pieces

1 tablespoon rice wine
2 teaspoons oyster sauce
1/4 teaspoon sugar (so little? yes it makes a difference!)
Salt & pepper to taste

On MEDIUM HIGH, heat the oils til shimmery in a skillet large enough to hold the broccoli in a single layer. Add the ginger and cook for a half minute. Add the water and broccoli, stirring to coat with ginger and the oils. Cover and set the timer for 5 minutes, stirring occasionally and adjusting heat if needed. (While the broccoli cooks, mix the sauce ingredients.) Uncover and continue to cook broccoli to desired level of doneness. If any water remains, drain the broccoli and return to the hot pan. Stir in the sauce ingredients. Serve and enjoy.

Per Serving: 62 Cal (35% from Fat, 21% from Protein, 44% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 7 g Carb; 3 g Fiber; NetCarb4; 48 mg Calcium; 1 mg Iron; 102 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

  • When you see this or in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Mmmm. I love oyster sauce with broccoli. They were made for each other.

  2. I haven't tried oyster sauce with broccoli, but I love oyster sauce, so I may as well give it a shot. Thanks for sharing.

  3. This sounds good, Alanna! I am constantly buying sprouting broccoli these days, and your recipe would be ideal for these, too.

  4. AnonymousMay 08, 2006

    your broccoli looks a little overcooked in this picture was it?

  5. Hi Anonymous ... funny question, yours. No, it wasn't overcooked. But it was frozen broccoli and slightly freezer burned at that (as the narrative says).


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna