Broccoli and Mushrooms in Oyster Sauce: History and Origin
Broccoli and mushrooms in oyster sauce is a very popular dish with its roots in Chinese cuisine, where oyster sauce is an essential ingredient for adding umami flavor to various dishes. This type of preparation combines fresh vegetables with a thick and savory sauce derived from oyster extract, which provides a salty and slightly sweet touch.
In Latin America, this dish has gained acceptance and is found on the menus of Asian restaurants, in addition to being adapted in homes with local variations. In some countries, such as Mexico and Colombia, it is simply known as "stir-fried broccoli with mushrooms," while in Argentina and Chile it may be called "broccoli with mushrooms in oriental sauce." Although the names vary, the essence of the dish remains in the combination of fresh vegetables with the iconic oyster sauce.
This recipe stands out for its simplicity, speed, and balance of flavors, being a healthy and delicious option to accompany rice, noodles, or even to be consumed as a vegetarian main dish.
How to Prepare Broccoli and Mushrooms in Oyster Sauce
Ingredients:
Broccoli, Mushrooms, Garlic, Water, Vegetable Oil, Oyster Sauce
Steps:
Clean the broccoli.
Cut the florets into bite-sized pieces, lightly peel the broccoli stems, and cut them into diagonal medallions.
Heat the wok over high temperature.
Add the oil and when it is hot, add the broccoli, stir-fry quickly until the broccoli is coated in oil.
When the wok is no longer oily, add a splash of water or chicken broth and continue frying, stirring constantly for 3 minutes, replenishing water or chicken broth each time the wok dries out.
Add the prepared mushrooms and garlic, stir, add half of the oyster sauce, stir, cover, and cook over medium heat for two minutes.
Serve by drizzling with the remaining oyster sauce.
