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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Wash and clean the seasonal vegetables. If using larger leafy greens like gai lan, cut them into manageable sizes.
2. 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.
3. Heat cooking oil in a wok or pan over medium heat. Sauté minced garlic and ginger slices until fragrant.
4. Pour in the superior broth. Bring to a simmer.
5. Season the broth with oyster sauce, light soy sauce, sugar, and salt to taste. Stir well.
6. Add the blanched vegetables to the simmering broth. Gently poach for another 1 minute, allowing them to absorb the broth's flavors.
7. Drizzle with sesame oil before serving. Serve hot.

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