Most non-Chinese probably will think it's odd to have Chinese broccoli during breakfast. But this dish is found on a lot of tables in the Dim Sum restaurant in the morning. I guess it makes sense to always have veggies and fibers in every meal, particularly to balance the meaty Dim Sum. I'm not a big salad fan, I love fresh salad made by good restaurants but I normally have to force myself to eat the raw salad at home because I haven't been able to find any bottled vinaigrette based dressing in the store that isn't so sour that I always become jittery when I smell or taste the dressing. I don't like mayo based dressing too much either. But I can easily eat a whole order of Chinese Broccoli at a Dim Sum restaurant all by myself.
I guess I could have made the same dish at home for a lot cheaper, if only I'm not so lazy and so unmotivated to do anything in my small kitchen. After all, my mom makes the same boiled Chinese broccoli a lot, sometimes for every meal. The key is to buy really good Chinese broccoli which isn't bitter. Then just wash it, and boil it in boiling water very quickly until the color just turns jade green. It's important not to over boil it. It needs to be removed from the boiling water instantly when the green color shows up. Then just drizzle oil that had been used from deep frying chicken or other food, drizzle also the Lei Kum Kee oyster sauce (Lei Kam Kee is the best tasting oyster sauce, much better than the Kikkoman brand, in my opinion).
The oil that had been used for frying chicken or other food really bumps up the taste of the broccoli. Then the oyster sauce of course gives the ultimate flavorful finish. My mom always only heats a couple teaspoons of corn oil in the pan and drizzle it over the broccoli because my mom rarely deep fries food at home. But the oil from deep frying really makes a huge difference in taste. This is the reason why boiled vegetables in Chinese restaurants always taste much better than home boiled even though we are using the same brand of oyster sauce. Chinese restaurants have a lot of oil from frying the spring rolls and other food to be used to dress boiled vegetables. This makes the boiled veggies taste better than the American way of throwing butter on it.
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