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Broccoli & Tomatoes with Rice Wine-Oyster Sauce

  • 20 m
  • 20 m
Grace Young
“In this healthy Asian stir-fry recipe, the wok is covered for 30 seconds after adding the sauce to keep the vegetables crisp but tender. If Chinese broccoli is available in your market, use this same method but cut the stalks and leaves into 2-inch pieces. ”


    • Rice Wine-Oyster Sauce
    • 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
    • 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
    • ¼ teaspoon sugar
    • ⅛ teaspoon salt
    • Broccoli & Tomatoes
    • 1 tablespoon canola oil
    • 1 tablespoon finely chopped ginger
    • ½ pound broccoli crowns cut into bite-size pieces and stems cut into ¼-inch slices (3 cups)
    • 1 cup cherry tomatoes, halved (about 10 tomatoes)
    • 1 teaspoon sesame oil


  • 1 To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
  • 2 To prepare the stir-fry: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds. Add broccoli and stir-fry until bright green, 1 to 2 minutes. Add tomatoes and stir-fry for 15 seconds. Stir the Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds. Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil. Serve immediately.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; prep the broccoli up to 4 hours ahead.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
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