The Clark Spark

By Jayson Magpantay

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Amount: 4 servings

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Cooking tools

 

Wok or saucepan

Chef’s Knife

Tongs

Colander

Cutting Board

Measuring Cups and Spoons

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Ingredients

 

1 bunch (10 ounces) Chinese broccoli, ends trimmed, stalks and leaves separated

1 tablespoon olive oil

1 teaspoon peeled and grated ginger root

2 teaspoons minced garlic

½ teaspoon red chile flakes

1 tablespoon hoisin sauce

2 tablespoons oyster sauce

2 teaspoons soy sauce

½ teaspoon toasted sesame oil

 

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Instructions

 

1. Add 1” of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put leaves on top of the stems. Cover it and steam until the stalks are tender when pierced with a fork, about 2-4 minutes. Drain the broccoli well and set it aside. Wipe the wok dry and return it to the stove top.

2. To a wok set over medium heat, add the oil. Once shimmering, add the garlic, ginger, and chile flakes and cook it until fragrant, around 40 seconds. Add the hoisin sauce and oyster sauce, as well as ¼ cup of water and cook it until simmering. Return the broccoli to the wok, add the sesame oil, and toss until well coated. Transfer to a platter and serve.