1 medium bowl
25 minutes (Prep: 10 min. Cook: 15 min)
Broccoli, 1 head
1 lup cheong (Chinese wax sausage), sliced
1 tbsp butter
1/2 tbsp oyster sauce
1/2 cup water
1. Wash and brush broccoli. Chop up, including stems.
2. Slice ginger and lup cheong.
3. Heat pan and add 1.5 tbsp oil. Add 1 tbsp butter and 1/2 tbsp oyster sauce. Add 1/2 cup water.
4. Add stems first. Add ginger slices and lup cheong. Then florets. Cover and cook for 15 min. Add water if needed.
Lesson 1: Lids are important so make sure they are the right size for your pan. I couldn’t find a large enough lid and thought two small lids would do the trick. My veg got a nice soak from the condensation forming under the lids and were drowning in a watery grav(y). And because there was so much heat escaping from the gaping holes, the veg had to be cooked much longer — almost 25 min!
Lesson 2: Check carefully in the next shelf for missing lids. It’s probably there, like I later discovered.