I'm very sure this is another dish widely appeared on Malaysian dining tables. There are a variety of vegetables one can use ranging from broccoli, cauliflower, carrot, capsicum (bell pepper) and so forth, so just mix and match or picked your favourites.
This version of mine contained broccoli, cauliflower, carrot and capsicum (red and yellow). First, quickly blanched broccoli florets in boiling water and dump into a bowl of cold water to stop them from cooking further unless you liked your broccoli softer.
Heat up some oil and stir in some chopped garlic till fragrant. Chuck in the vegetables and stir quickly. Sprinkle some water all over for the steam to cook the vegetables. Next pour in some oyster sauce to taste. Dish up and serve hot.
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