Poached Seasonal Vegetables in Superior Broth上湯浸時蔬
A simple yet elegant Cantonese dish featuring fresh seasonal vegetables gently poached in a rich, savory superior broth.
01Ingredients
- Seasonal vegetables (e.g., bok choy, choy sum, gai lan)
- Superior broth
- Garlic
- Ginger
- Oyster sauce
- Light soy sauce
- Sugar
- Salt
- Sesame oil
- Water
- Cooking oil
Nutrition (per serving)95kcal
- Protein3.2g
- Carbs8.5g
- Fat5.8g
Fiber 1.8 gSodium 580 mg
02Steps
- Wash and clean the seasonal vegetables. If using larger leafy greens like gai lan, cut them into manageable sizes.
- Bring a pot of water to a boil. Add a pinch of salt and a few drops of cooking oil. Blanch the vegetables for 1-2 minutes until vibrant green and slightly tender. Remove and drain well.
- Heat cooking oil in a wok or pan over medium heat. Sauté minced garlic and ginger slices until fragrant.
- Pour in the superior broth. Bring to a simmer.
- Season the broth with oyster sauce, light soy sauce, sugar, and salt to taste. Stir well.
- Add the blanched vegetables to the simmering broth. Gently poach for another 1 minute, allowing them to absorb the broth's flavors.
- Drizzle with sesame oil before serving. Serve hot.
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