Steamed Broccoli, Toasted Pecans and Oyster Sauce
"This recipe will encourage you to love broccoli. The title lists all the recipe ingredients and preparations-just toss them all together and serve. From Rozanne Gold, a favorite cookbook author."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 bunch broccoli
- 78.78 ml coarsely chopped pecans
- 29.58 ml chinese oyster sauce
- sea salt
- fresh ground black pepper
directions
- Cut the broccoli into large florets with 1 1/2" stems; reserve 1 pound of the florets and store the remaining broccoli for another use.
- Steam the reserved florets 8-10 minutes, until crisp-tender and bright green; toast the pecans in a nonstick skillet until dark brown but not burnt.
- Toss the steamed broccoli, toasted pecans and oyster sauce together; season with salt and pepper to taste; serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a good combo with the pecans. I used less oyster sauce, but still too much, it kind of overpowered it. -
Simple and delicious! I toasted the pecans in the oven (rather than stove top) and did season with freshly-ground black pepper, but didn't find it needed salt. Nice, easy way to dress up broccoli--thanks for posting!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
