Ingredients:
1 bunch broccolette (1/2 lb), dry ends trimmed, stalks cut into 1 1/2" lengths, florets separated from stalks
2 t lao gan ma chili crisp
2 t (or 3 glugs) maekrua oyster sauce (LKK is saltier, so use half)
Methodology:
Add stalks to a pot of well-salted, boiling water. Cook for 2 or 3 minutes, depending on how thick the stalks are. Add the florets and cook for another minute or two.
Strain broccolette from water, blanch, and place in a serving bowl. Add chili crisp and oyster sauce, mix thoroughly, and serve.
