Ingredients:
1 bunch broccoli
1/3 cup coarsely chopped pecans
2 tablespoons 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.
Servings: 4
Time preparation: 10 min.
Time total: 15 min.