Martha Stewart Broccoli with Oyster Sauce

Martha Stewart broccoli with oyster sauce takes about 10 minutes and just broccoli, garlic and a glossy oyster-soy glaze to make a tender, savory side dish. This simple side dish recipe fits weeknight dinner, Sunday dinner and holiday spreads, since it cooks in one skillet with almost no cleanup.

Add the water and cover the pan only until the broccoli is tender but still has some bite, about 2 1/2 minutes. Go longer and the florets turn soft and dull, so the sauce has nothing to cling to.

Martha steams the broccoli right in the skillet with a splash of water instead of boiling it in a separate pot. Cornstarch in the sauce then thickens it in about a minute, so it coats every floret.

Martha Stewart Broccoli with Oyster Sauce

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Course: Side DishCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

7

minutes

Calories

85

kcal

Bright green florets turn tender but crisp in a covered skillet, then get tossed in a glossy, salty-sweet glaze. The cornstarch thickens the sauce fast, so it clings to the broccoli instead of pooling.

Ingredients

• 3 tablespoons oyster sauce
  

• 1 tablespoon soy sauce
  

• 1 teaspoon cornstarch
  

• Pinch of sugar
  

• 1 tablespoon vegetable oil
  

• 2 garlic cloves, smashed and peeled
  

• 1 head broccoli (1 ½ pounds), cut into long florets
  

Directions

• Mix the sauce: Whisk 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon cornstarch, a pinch of sugar and 1 tablespoon water in a small bowl. Whisking well keeps the cornstarch from clumping once it hits the hot pan.
• Sear the broccoli: Heat 1 tablespoon vegetable oil in a large skillet over medium-high, then add 2 smashed garlic cloves and the broccoli florets. Toss occasionally for about 3 minutes, until the broccoli turns bright green.
• Steam until tender: Pour in 1/2 cup water and cover the skillet right away. Cook for about 2 1/2 minutes, until the broccoli is tender but still has some bite.
• Thicken the sauce: Pour the oyster sauce mixture over the broccoli and stir to coat. Cook for about 1 minute, until the sauce thickens and turns glossy.

Tools for this recipe

• OXO 11-inch balloon whisk, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where can I find oyster sauce?

Martha notes that sweet and savory oyster sauce is sold in Asian markets, and many supermarkets stock it in the international aisle too. Check the label if you need a vegetarian option, since regular oyster sauce is made with oysters.

Can I make this ahead of time?

You can whisk the sauce a day ahead and keep it covered in the fridge, then stir it again before using. Cook the broccoli right before serving, because it loses its bright color and bite as it sits.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet for a minute or two instead of the microwave, which makes the florets soft.

Can I use frozen broccoli instead of fresh?

Fresh works best here because the florets keep their bite. If you only have frozen, skip the water and cover step, then cook until heated through, since frozen broccoli already releases plenty of moisture.

What's the most common mistake with this dish?

Overcooking the broccoli is the usual problem, since it keeps cooking in the hot sauce after you turn off the heat. Pull it from the stove as soon as the sauce thickens, so it stays bright green and a little crisp.