broccoli rabe with pressed tofu and oyster sauce
I really like the way bitter greens taste with oyster sauce. The steamed greens you order at sit-down Chinese restaurants usually come lightly doused with this slightly glossy viscous brown condiment and nothing more.
I threw leftover broccoli rabe from pasta night together with leftover tofu from my zha jiang mian dinner into a hot pan with garlic, ginger, oyster sauce, and sesame oil to make a quick and easy single-serving dish to go with some rice. That dark blob on top is Yank Sing chili sauce, which also happens to be my favorite condiment for dumplings.
