When a craving for Asian food strikes, Mike and I head to Chan’s in Woodinville, Washington.Â
We love to sit in the bar, watch whatever sports game is on the television, and order a tableful of our favorite dishes. It’s a good thing this happens on rare occasions, or we’d go broke. There isn’t an item on the menu that we don’t drool over.
It’s not uncommon for us to arrive home with boxes of leftover food, but the deep fried prawns, barbecued pork, and broccoli in garlic oyster sauce never make the trip home. I’ll eat the entire plate of broccoli before Mike can spear one for his plate.
Broccoli and Pork in Oyster Sauce
When I happened upon this recipe for Broccoli with Garlic Oyster Sauce on A Veggie Adventure, I knew I had to give it a try. Alanna’s version sounded like it might be close to our beloved Chan’s.
Oyster Sauce
Broccoli in oyster sauce is all about that savory, garlicky sauce. Clearly it’s not the broccoli, or it would never make a restaurant menu. Most people don’t find naked broccoli appealing.
And since I’m all about the sauce, I doubled the recipe so I could drizzle a little garlicky goodness over our grilled pork.
Grilled Pork
Broccoli in Garlic Oyster Sauce
When a dish meets your expectations, why reinvent the wheel?Â
Alanna’s oyster sauce was as close to Chan’s as I could have hoped for. It had that savory appeal that oyster sauce, and an abundance of garlic, gives to the dish.
Thanks Alanna for saving us a few dollars. Now we can have our favorite Asian broccoli dish anytime we please.
Happy, healthy cooking!
Ingredients
- 1 pound boneless pork chops, 4 chops
- 1 pound broccoli spears, trimmed
- 2 tablespoon garlic, minced
- 6 tablespoons oyster sauce
- 1 cup low sodium chicken broth
- 1 teaspoon sesame oil
- ½ tablespoon coconut oil
Instructions
- Combine the garlic, oyster sauce, chicken broth and sesame oil in a bowl.
- Pour half the sauce into a zip lock bag with the pork and marinade for an hour.
- Grill pork on an indoor stove top grill, or on an out door grill. Depending on thickness, chops will take 4 - 5 minutes per side. They should still be very faintly pink in the middle. Remove and cover with foil to keep warm. They will finish cooking under the foil.
- In a large covered microwavable bowl, add an inch of water and the broccoli. Microwave on high for 2 - 3 minutes until broccoli is still very crisp, but starting to get tender.
- Add to a large wok preheated with the coconut oil and sauté until crisp-tender. About 2 - 3 minutes. Add sauce and cook another 2 - 3 minutes. Don't overcook. Broccoli should still be crisp.
- Serve broccoli and sauce with pork chops.
Notes
Calories: 211kcal, Weight Watchers PointsPlus 5 Saturated fatty acids: 2.69g Monounsaturated fatty acids: 1.86g Polyunsaturated fatty acids: 0.88g Total fat: 5.43g Calories from fat: 48 Cholesterol: 53mg Carbohydrate, by difference: 12.11g Total dietary fiber: 3.12g Protein: 29.35g
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{ 25 comments… read them below or add one }
Thanks for the great recipe , and a good Chinese place to go to in Woodinville. I make something similar with Chinese brocolli (gai lin), and oyster sauce. Another one I make with oyster sauce is shrimp egg-foo -young, high protein, low carb, high fiber and de-lish!
Hi Kim – I’ve never made egg-foo-young. I found several recipes on Google, but this one looked far different http://www.youtube.com/watch?v=PStXW7Xfg6k. The other recipes looked more like an omelette. Now I have a new project – learning how to make egg-foo-young.
Mmm, I love Asian kitchen Kristi. This one would be definitely a winner in my family too!
Katerina recently posted…Chicken with Pineapple
There’s something about Asian flavors that we find so satisfying.
Kristi, this sounds like an uncomplicated, delicious and healthy meal with an Asian twist – how nice that you got to re-create one of the dishes that you enjoy so much. Pork with broccoli is a wonderful winning combination!
Have a good Tuesday!
I was so excited when I saw Alanna’s recipe. It truly was so close to our Asian restaurant, that I couldn’t tell the difference. Have a wonderful Wednesday.
yummmmmmmmmmmmmmmmmmmmmmmy and looks delish Can I have some pleeeeeeeeeeeeeeeeeeeeeeeeaseeeeee Dropping some love for Food Trip Friday, hope that you can return the favor too.
Think next “take out” is at your place!
Belinda @zomppa recently posted…Meeting of the Foods: Bull City Food Exchange part deux
Anytime! If you’re ever in Seattle, be sure and look me up. We’d have a blast.
I’ve definitely never cooked with oyster sauce before. Too bad it has to be covered in garlic sauce, which I can’t eat, to be good! Darn that garlic. I love it though, so sad.
I couldn’t probably enjoy broccoli plain though, I’m one of those weirdos who CRAVE it!
BTW, I tried your mediterranean chicken thighs (in the pockets) on Saturday for a dinner party and they were a hit! I would recommend, however, going back to add a cooking temperature to your post, because at the last minute I realized you didn’t provide one. We used 350 degrees but had to keep the thighs in there for about an hour. Either way, delicious recipe!
The Candid RD recently posted…Cashew, Lentils and Brown Rice-Stuffed Portobello Mushrooms
I wonder if you could replace the garlic with ginger? I bet that would be good too. Thanks for letting me know about the chicken thighs. I’ve updated the recipe with your feedback. That could be a problem when you’re planning a dinner for company. Have a terrific week!
Your meal sounds like it was terrific. I use hoisin on my broccoli and now I must try using you oyster sauce recipe.
Karen (Back Road Journal) recently posted…A Secret No More…The Pillars Hotel
Hmmmmm . . . I bet hoisin and oyster sauce might be a good combination. Might have to try that.
Y’know, you have totally opened my eyes about the potential for this recipe! Maybe because I’ve never really gotten into the whole Chinese buffet thing but I’ve only thought of it as a “broccoli recipe” vs a Chinese recipe. So now you’ve got me hungry to make this again, thank YOU for the inspiration! Must get oyster sauce!
Alanna Kellogg recently posted…Slow Cooker Vegetarian Lentil Sloppy Joes ♥
It was a terrific recipe Alanna. I could see using that sauce with all kinds of meats and vegetables. Thank you so much for sharing it!
Broccoli is possibly my favorite vegetable! This sauce sounds fantastic with it.
lisaiscooking recently posted…Vegetarian Muffuletta
Who knew the sauce would be so easy too make too.
This is my ideal kind of dinner! Love oyster sauce.
Angie@Angie’s Recipes recently posted…Mung Bean Sprouts Salad with Parsley Root and Carrot
It was so easy to make. I bet that sauce would work well with asparagus too.
Great recipe! Love the flavors. And love Alanna’s blog – she does such good stuff. I really like the idea of oyster sauce, and I’ll never turn down garlic! Good stuff – thanks.
john@kitchenriffs recently posted…Hungarian Beef Paprika Stew
I enjoy Alanna’s recipes too. This one was so close to my restaurant favorite, that I just had to post it on the blog. Have a terrific weekend.
I agree–some nights there is absolutely no reason to go too far afield with recipes. The broccoli looks yummy!
I just don’t have the energy on weeknights to make complicated meals. This one was so easy, and Alanna’s sauce was delicious.
You’re absolutely right. When something works, stick with it. And I love oyster sauce. (Although I’m one of those who loves naked broccoli, too.) Great looking dish!
Sprigs of Rosemary recently posted…Going “Publix” with a Vegetarian Feast | Couscous Salad with Citrus Vinaigrette
Have you roasted broccoli in the oven? I saw Rachael Ray do that once, and I’ve been hooked ever since. It turns out completely nutty and delicious.