Blanched Gai Lan With Oyster Sauce (Chinese Broccoli)
photo by Rita1652
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml oyster sauce
- 2.46 ml cornstarch
- 29.58 ml chicken stock
- 14.79 ml rice wine or 14.79 ml dry sherry
- 2.46 ml sugar
- 4.92 ml soy sauce
- 2.46 ml sesame oil
- 4.92 ml finely shredded ginger
- 1 garlic clove, minced finely
- 453.59-680.38 g gai lan (chinese broccoli)
- 4.92 ml soy sauce
- 14.79 ml olive oil
directions
- Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
- Bring to a boil and cook until sauce thickens.
- Set aside.
- Wash the gai lan in cold water.
- Trim off and discard the tough bottoms.
- Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
- Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
- Add the greens, bring back to a second boil with lid on.
- Turn off the heat and let greens steam for a minute or two.
- When the green stalks brighten, test one for doneness.
- It should be tender and crisp.
- Drain immediately and shake off excess water.
- Transfer to a platter, pour dressing over, and serve immediately.
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Reviews
-
An easy and totally delicoius recipe. Like one of the other reviewers, I sauteed about 1/2 lb. of sliced mushrooms and stirred them into the cooked greens (which were a combination of baby bok choy and a Chinese leafy vegetable similar to gai lan) just before serving. All of my dinner party guests had seconds. This was a tasty hit -- thanks for posting, Rita!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey