Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche." With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.
While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.
- 1 head broccoli, thick stems removed, and cut into florets
- 2 tablespoons sunflower or olive oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon toasted sesame oil
- 1 onion, thinly sliced
- 2 tablespoons oyster sauce
- Salt and pepper
Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When water is boiling, dump broccoli in and blanch for 2 minutes. Drain broccoli and transfer to ice water. When cooled, dry broccoli in a towel.
Pour oil into a large pan over medium heat. Add garlic slivers and sauté until golden brown. Remove garlic with a slotted spoon and drain on a paper towel.
Toss onions into pan and cook for 5 minutes, or until softened. Add broccoli and cook until hot, about 2-3 minutes. Turn off heat, pour in oyster sauce, and sprinkle garlic slivers atop. Season with salt and serve.