This is a sauce we can make and keep in the fridge for a week, it goes well with chicken, pork and especially seafood.

One big bunch of Chinese parsley 芹菜 (big bunch means like those sell in supermarket wrap with the tag), cook in the boiling water for 1 minutes, drain and soak in cold water.

Then prepare –
1/2 bowl of garlic, peer, whole or roughly chopped.
1 rice bowl of olive oil
1 or 2 tea spoon of salt (depend how salty you take)

place above three ingredient together with the drain well cooked parsley into the blender, and blend well.

pour it out sieve it (I used a piece of cotton handkerchief), twist the handkerchief to get the oil out.

store it in the fridge.

drizzle the oil on the pan fried prawn and broccoli –

Or add 2 table spoon of vinegar and a pinch of pepper, make it into salad dressing.